MCJ Weekend Edition Sept. 18, 2015 - LET'S EAT!

WEEKENDWEEKENDEDITIONEDITION

LET’S LET’S EAT!EAT!

MILWAUKEE COMMUNITY JOURNAL

VOL. XXXII I NO. 14 SEPT 18, 2015 50 CENTSBULK RATE U.S. POSTAGE MILWAUKEE, WISCONSIN PERMIT 4668

NEWS AND VIEWS ON: FOOD, COOKING,SPIRITS, EATING OUT & NUTRITION

ANDRE ANDRE THIERRYTHIERRYCarrying the Torchfor Creole Culturesand TraditionsBy Cuisine Noir Team on September 16, 2015

Photo credit:V. Sheree Publishing

There are very few festivals that I lookforward to each year that combine two ofmy favorite things to do; eat and dance.Since my introduction to Grammy-nomi-nated artist Andre Thierry and his musiclast year, I have quickly become an enthu-siast for learning more about the rich his-tory and culture of Creoles around theworld as well as the eclectic sounds of zy-deco.“It is just starting to have a snowball effect. People love the

music,” says the talented artist of very few words. Born and raisedin Richmond, Calif., Thierry grew up surrounded by musicians whowould travel from the South to perform at his grandparents’ eventsoften held at St. Marks Catholic Church. It wasn’t until he was a young adult that he started to embrace

his Creole and artistic roots by starting his own band at the age of12 and going on to become one of the most prolific accordion play-ers in the industry. His artistic style crosses many genres in addi-tion to zydeco to include blues, R & B and rock.With a vision to unite as well as introduce more people to the

Creole culture that is not just rooted in the southern state ofLouisiana, Thierry created the Creole United Festival two yearsago as a cultural reunion that is also a musical celebration andmost importantly, a culinary retreat.The festival will once again take place in the beautiful city of

Sausalito at Dunphy Park which is just a short drive outside of SanFrancisco on Saturday, October 17. From 11 am – 6 pm, it is one of the biggest Creole celebration

gatherings in California with attendance expected to peak over the3000 record set last year.“I get people who were introduced to it [zydeco music] years ago

and now they are saying how it has evolved through me. Theyhave a picture of what they were used to when they first learnedabout it and now seeing where I’ve taken it, they appreciate it,”says Thierry.As a musical mentor, Thierry is known to introduce breakout

artists with two making their first California debuts at the festival.Joining this year’s lineup will be international zydeco artist Yoshi-

Take Nakabayashi all the way from Japan andNathan Plumbar from Louisiana. Mixing things up a little will be K.I. Nicholas of

World Music whose music has moved throughreggae, soca, Caribbean and African jazz amongother musical genres.The music on the stage won’t be the only thing

keeping the party going at the festival. The culi-nary lineup for this year will transport your tastebuds to the South with local and out of state ven-dors cooking up some of best dishes that havebecome staples of Creole cuisine. Chef Joe Durio of Heart Healthy Cuisine will

make his California culinary debut with offeringsto include seafood gumbo and smothered okra.Read more about his culinary journey in CuisineNoir.Other vendors to look out for include the Oyster

Guy, Smokin Pig BBQ, Mz. Pearls LouisianaBreadpudding, Seymart Seafood & Chicken, BigJim BBQ, Swamp Restaurant SF, CaribbeanSpice and Sunshine Southern Desserts. Tony Chachere will return once again to serve

its jambalaya, smoked brisket and turkey in thereserved area for guests purchasing a seat ortable. General lawn seating is free.In addition to being an ambassador for the Cre-

ole culture around the country and soon theworld, Thierry always takes the time to inspire the

next generation. The Creole United Festival is not just about the

food and music but also helping children discovertheir talents as well. Once again, donations will be accepted for the

Zydeco for Kids music program that was estab-lished in 2012 at the Performing Stars in MarinCity, Calif. The fun and interactive program introduces kids

to a mix of African, Native American Blues,French dance melodies and elements of Afro-Caribbean music using instruments such as vestscrub boards, drums and the accordion.It is highly encouraged to get there early so that

you can have good spot both on and off thedance floor. Tickets are still available in the Taste of the

South reserved area and can be purchased on-line.Be sure to stop by Cuisine Noir’s booth at the

festival for samples of a great Creole dish pre-pared by chef Nikki Cooper of San Francisco’sTwo Jack’s Nik’s Place. We are also giving awaya basket full of Creole goodies to one lucky per-son who enters our event drawing at the festival.For more information about Thierry and upcom-

ing performances, go to www.andrethierry.com.To learn more about the festival, visit www.cre-oleunitedfestival.com.

Opinion and comments expressed on the Perspectives page do not nec-essarily reflect the views of the publisher or management of the MCJ. Let-ters and “other perspectives” are accepted but may be edited for contentand length.

MCJ STAFF:Patricia O’Flynn -PattilloPublisher, CEORobert J. ThomasAssoc. PublisherTodd Thomas, Vice Pres.Mikel Holt, Assoc. PublisherThomas E. Mitchell, Jr., EditorTeretha Martin, Technical Consultant/WebmasterJosephine Joki, Billing Dept./Publisher’s Admin. Assist.Colleen Newsom,

Classified AdvertisingJimmy V. Johnson, Sales Rep.Joan Hollingsworth, Sales Rep.CONTRIBUTING WRITERS:Taki S. Raton, Fr. Carl Diederichs,Rev. Joe McLin, PHOTOGRAPHER: Yvonne Kemp

EDITIONPhone: 414-265-5300 (Advertising and Administration) •

414-265-6647 (Editorial) • Website: communityjournal.net • Email:[email protected]/[email protected]

THE MCJ WEEKEND EDITION/Let’s Eat! September 18, 2015 Page 2

MILWAUKEE COMMUNITY JOURNAL

WEEKENDWEEKEND

WHAT’S COOKIN’!T h e L e t ’ s E a t ! W H O • W H AT • W H E R E • W H E N f o r C o m m u n i t y F o o d i e s !

Beer Lovers of the world REJOICE! Introducing...

THETHEBEERBEERBIBLEBIBLE

Let’s EatBOOKSHELF

It’s finally here—the com-prehensive, authoritativebook that does for beer whatThe Wine Bible does forwine. Written by an expertfrom the West Coast, whereAmerica’s craft beer move-ment got its start, The BeerBible is the ultimate reader-and drinker-friendly guide toall the world’s beers.

No other book of this depth and scope ap-proaches the subject of beer in the same waythat beer lovers do—by style, just as a perfectpub menu is organized—and gets right to thepleasure of discovery, knowledge, and connois-seurship.

Divided into four major families—ales,lagers, wheat beers, and tart and wild ales—there’s everything a beer drinker wants toknow about the hundreds of different authen-tic types of brews, from bitters, bocks, and IPAsto weisses, milk stouts, lambics, and more.

Each style is a chapter unto itself, delving intoorigins, ingredients, description and character-istics, substyles, and tasting notes, and endingwith a recommended list of the beers to knowin each category. Hip infographics throughoutmake the explanation of beer’s flavors, brew-

ing methods, ingredients, labeling, serving,and more as immediate as it is lively.

The book is written for passionate begin-ners, who will love its “if you like X, try Y” fea-ture; for intermediate beer lovers eager to godeeper; and for true geeks, who will find newinformation on every page.

History, romance, the art of tasting, back-stories and anecdotes, appropriate glassware,bitterness units, mouthfeel, and more—it’s allhere. Plus a primer on pairing beer and foodusing the three Cs— complement, contrast, or

cut. It’s the book that every beer lover willread with pleasure, and use with even more.ABOUT JEFF ALWORTHJeff Alworth has been writing about beer for

more than 15 years. He is the author of TheBeer Tasting Toolkit, and has also written forDraft Magazine, All About Beer, Sunset, TheOregonian, and other publications, as well ashis popular site, Beervana. He lives in Port-land, Oregon, in the heart of the world’s craftbeer belt, the Pacific Northwest.

THE BEER BIBLEBy Jeff AlworthPaperback / softback, 656pages (also available in Hard-back and Electronic book text )ISBN: 9780761168119(0761168117)Published by Workman Pub-lishing$19.95(US)


It’s finally here—the com-prehensive, authoritativebook that does for beer whatThe Wine Bible does forwine. Written by an expertfrom the West Coast, whereAmerica’s craft beer move-ment got its start, The BeerBible is the ultimate reader-and drinker-friendly guide toall the world’s beers.

No other book of this depth and scope ap-proaches the subject of beer in the same waythat beer lovers do—by style, just as a perfectpub menu is organized—and gets right to thepleasure of discovery, knowledge, and connois-seurship.

Divided into four major families—ales,lagers, wheat beers, and tart and wild ales—there’s everything a beer drinker wants toknow about the hundreds of different authen-tic types of brews, from bitters, bocks, and IPAsto weisses, milk stouts, lambics, and more.

Each style is a chapter unto itself, delving intoorigins, ingredients, description and character-istics, substyles, and tasting notes, and endingwith a recommended list of the beers to knowin each category. Hip infographics throughoutmake the explanation of beer’s flavors, brew-

ing methods, ingredients, labeling, serving,and more as immediate as it is lively.

The book is written for passionate begin-ners, who will love its “if you like X, try Y” fea-ture; for intermediate beer lovers eager to godeeper; and for true geeks, who will find newinformation on every page.

History, romance, the art of tasting, back-stories and anecdotes, appropriate glassware,bitterness units, mouthfeel, and more—it’s allhere. Plus a primer on pairing beer and foodusing the three Cs— complement, contrast, or

cut. It’s the book that every beer lover willread with pleasure, and use with even more.ABOUT JEFF ALWORTHJeff Alworth has been writing about beer for

more than 15 years. He is the author of TheBeer Tasting Toolkit, and has also written forDraft Magazine, All About Beer, Sunset, TheOregonian, and other publications, as well ashis popular site, Beervana. He lives in Port-land, Oregon, in the heart of the world’s craftbeer belt, the Pacific Northwest.

Arnot-Roberts. Lioco.Matthiasson. Sandhi.These are just four of the producers

that are counteracting the notion thatripeness, butter, and oak should defineCalifornia Chardonnay. Across the coun-try, thoughtful merchants and top som-meliers are showcasing these producers-- and a few dozen others -- to show con-sumers that the Golden State can offerelegant, restrained Chardonnay. These producers came up last week while chatting with

Sarah McCrea, the third-generation proprietor of Stony HillVineyards in Napa Valley. McCrea's family has been mak-ing graceful Chardonnay for more than six decades, andthanks to these newer producers, more consumers thanever before are taking notice. McCrea appreciates the attention -- and doesn't be-

grudge the new kids. "These wines are reintroducing America to a style of wine

that went dormant for a long time," she explained. "They'rereminding people that there's a different way to makeChardonnay."McCrea's family has called Napa Valley home since

1943, when her grandparents, Fred and Eleanor, pur-chased a 160-acre goat ranch on Spring Mountain. Theyplanted vines four years later, dedicating most of their prop-erty to Chardonnay. In 1952, the McCreas finished a smallwinery on their property and produced their first wine. Especially fond of white Burgundy, Fred McCrea decided

to ferment and age his Chardonnay in neutral oak, believingthat new wood would obscure his wine's aromas and fla-vors. And he avoided malolactic fermentation -- the sec-ondary fermentation that's standard for reds and commonwith Chardonnay -- preferring the tart intensity of malic acidto the softer, buttery flavors of lactic acid. Little has changed over the past six decades. As vintners

across California began chasing ripeness -- and thus,points -- in the 1990s, Stony Hill remained steadfast in itscommitment to restraint. So the winery gained a reputation

for delivering fresh, aromatic wines year after year. In ad-dition to Chardonnay, Stony Hill produces small amountsof Riesling, Gewurztraminer, and Cabernet Sauvignon fromits estate.Stony Hill's winemaking style is now on the ascent. Som-

meliers deserve much of the credit; their ranks haveswelled over the last decade and they've convinced manyconsumers that elegance outperforms power at the dinnertable. Influential writers like Jon Bonné of Punch and EricAsimov of the New York Times deserve credit, too, for chal-lenging conventions on ripeness and praising the Californiavintners who weren't interested in fruit bombs. Jon Bonné chronicled California's burgeoning shift from

ripeness and power toward subtlety and poise in his 2013book, The New California Wine. But, as McCrea pointedout, "New California" is a bit of a misnomer. Bonné readily admits that there's nothing "new" about the

California wines he praises. The shift is really a return tothe way things once were. As he explained in an interviewlast year, "there's finally this realization that what made Cal-ifornia great as a wine region is very much being exploredagain, and being explored in a similar way to how it wassuccessfully explored about 40 years ago."Consider Ridge Vineyards. The winery's style -- which

the winemaker describes as "pre-industrial" -- has been re-markably consistent since its founding in 1959. Its MonteBello Cabernet Sauvignon is one of the greatest wines inthe world each and every year. Or look at the wines from Stu and Charles Smith, the

brothers behind Napa Valley's Smith-Madrone. As the crowflies, their vineyard is virtually adjacent to Stony Hill. Since1977, the brothers have ignored just about every twist andturn in winemaking fashions.There's a market for unctuous, hedonistic wines, to be

sure. But such wines aren't part of California's natural order.As Bonné continued when we chatted last year, "what'shappening now is really a new iteration of the pioneeringspirit that put California on the world stage in the late '60sand early '70s."Wines from popular, "New California" producers like

Arnot-Roberts, Lioco, Matthiasson, and Sandhi are remi-niscent of a bygone era. And thanks to Stony Hill, we knowwhat that means.

David White is the founder and editor ofTerroirist.com, which was named "Best Overall WineBlog" at the 2013 Wine Blog Awards. His columns arehoused at GrapeCollective.com.

Image credit: Vinwineseattle.com

Stony HillProves That inCalifornia, WhatIs Old Is NewAgain By David White


Chef, restaurateur andauthor Pierre Thiam is on amission with the release ofhis second book, SENE-GAL – Modern SenegaleseRecipes from the Source tothe Bowl, to showcase thecuisine and his belovedcountry in a way that theworld has never seen be-fore.The New York-based chef spent

years traveling back and forthacross the Atlantic so that readerswould be transported into Sene-gal’s rich history, culture and mul-tifaceted cuisine. This is easily done through the

beautiful pages that are filled withmore than 75 recipes that comealong with an intimate look at thepeople who are also helping to putthe cuisine on the map.“It is the same cuisine that influ-

enced the best part of American

cuisine which is southern cuisine,which is the cuisine of Latin Amer-ica when you look at the cuisine ofNew Orleans or Carolina’s LowCountry. It is all very similar to thecuisine of Senegal. When I saySenegal, I mean West Africa,”says Thiam. “People do have misconcep-

tions about our cuisine and this isone of the reasons why I wantedto write this book to dispel themyths. African cuisine is familiar com-

fort food with ingredients you arefamiliar with and can find at yourlocal supermarket; rice, beans,sweet potatoes, eggplant, okra,black-eyed peas, peanuts. All ofthese ingredients you will find inour cuisine.”In his first book, Yolele!, Thiam

shared a personal account of whoinspired his culinary journey fromhis parents to all the women in hisfamily. SENEGAL now takes youout of his family’s village in Dakarand into various parts of the coun-try where everything comes fullcircle. “The idea is that it [the new

book] would be a continuation ofthe first book. The first book was more inti-

mate about my family and takingthe reader to the village of thewomen of my family who really in-spired the cooking so you can seethem throughout the book. Now this new book is going a

step further, I am meeting the[food] producers, I introduce farm-ers, I introduce fishermen, I intro-duce the food from entrepreneursand tell their story in the book. Thebook has a little more than the firstbook.

It takes you there [to Senegal]and also introduces a modern takeon the cuisine as well,” shareThiam.The book is complemented with

a film that follows Thiam throughhis process of writing the book sothat readers can not just readabout it but visually be right therewith him. The film is due out in afew weeks.As a culinary ambassador

spreading the news about thegoodness of West African cuisine, Thiam is also scheduled to open

a restaurant in Brooklyn in thenear feature that will bring many ofthe book’s recipes or the essenceof them to life. In addition, thespace will double as a market-place where he will import and selltraditional West African foods suchas fonio and red palm oil throughanother upcoming venture calledYulee Foods, making the productsaccessible to this part of the world.As if he doesn’t have enough on

his plate, Thiam is also partneringwith one of Nigeria’s prominentbusinesswomen, Reni Foldaway,to open a restaurant that will re-side with the new development,Alarm. The project is due to open this

December in Lagos and will be aluxury retail space with eventuallytwo adjacent buildings and a gar-den. Internationally recognized

Ghanaian-British architect DavidAdjure is leading the project. His design for the National Mu-

seum of African American Historyand Culture in D.C. is due to opennext year. Buzz about Alarm is al-

A Modern Twiston SenegaleseCuisine withPierre Thiamby Cuisine Noir Team on September 10, 2015 (continued on page 8)

THE MCJ WEEKEND EDITION/Let’s Eat! September 18, 2015 Page 4 THE MCJ WEEKEND EDITION/Let’s Eat! September 18, 2015 Page 5

Sugar & Spice Pork ChopsCourtesy Chef Tiffany Derry for the National Pork BoardServings: 4

INGREDIENTS4 boneless New York (top loin) pork chops3/4-inch thick 2 teaspoons sweet paprika2 teaspoons brown sugar, light1 1/2 teaspoons coarse salt1 teaspoon cumin1 teaspoon black pepper

1/2 teaspoon cinnamon grated zest of 1 orangePREPARATION1. Prepare a grill to medium-high heat (about 450 degrees F.).2. Mix all ingredients except pork together in a small bowl. Rub all

sides of pork chops with spice mixture. Let stand 15 to 30 minutes.3. Oil grill grate. Grill chops over direct heat until the internal tem-

perature reaches between 145 degrees F. (medium rare) and 160degrees F. (medium), on a meat thermometer, 4 to 5 minutes perside.4. Remove chops from the grill and let rest for 3 minutes.TIPSThese chops have barbecue flavors, so they are delicious with

cookout favorites like broccoli slaw, sweet potato casserole andcornbread.NOTESNUTRITIONAL INFORMATION Calories: 250 calories, Protein: 42 grams, Fat: 7 grams, Sodium:

810 milligrams Cholesterol: 120 milligrams Saturated Fat: 2 gramsCarbohydrates: 4 grams Fiber: 1 grams


SUMMONS(PUBLICATION)

STATE OF WISCONSINCIRCUIT COURT

MILWAUKEE COUNTYNOTICE OF SHERIFF’S SALE

No. 152206Case Class Code: 30404Case No. 2014CV009274

Hon. Pedro ColonMortgage Foreclosure

In the matter of: Wells Fargo BankN.A., as Trustee,For Carrington Mortgage Loan Trust,Series 2006-FRE2 Asset-Backed Pass-Through Certifi-cates

Plaintiff(s),VsTHOMAS W THORNHILLUNKNOWN TENANTS, Defendant(s)

PLEASE TAKE NOTICE that by virtueof a judgement of foreclosure enteredon February 16, 2015 in the amount of$88,121.57 the sheriff will sell the de-scribed premises at public auction asfollows:

TIME: October 19, 2015 at 10:30 AM

TERMS: Pursuant to said judgement,10% of the successful bid must bepaid to the sheriff at the sale in certi-fied funds, payable to the clerk ofcourt (personal checks cannot and willnot be accepted). The balance of thesuccessful bid must be paid to theclerks of courts in cash, cashier’scheck or certified funds no later thanten days after the court’s confirmationof the sale or else the 10% down pay-ment is forfeited to the plaintiff. Theproperty is sold “as is” and subject toall liens and encumbrances.

PLACE: In the Milwaukee CountySafety Building, 821 W. State Street,Milwaukee, WI 53233

DESCRIPTION: The East 95 feet ofLot 3 and the East 95 feet of the South5 feet of Lot 2, in Block 2, in LittlejohnHeight, in the Southeast ¼ of section7, in Township 7 North, Range 22East, in the City of Milwaukee, Countyof Milwaukee, State of Wisconsin.

PROPERTY ADDRESS: 3237-3237AN 14th Street, Milwaukee, WI 53206

Dated: 9-11-2015The Wirbicki Law Group LLCAttorneys for Plaintiff33 W. Monroe StSuite 1140Chicago, IL 60603Telephone: 855-891-6777Facsimile: 312-572-7823WN-14-0083Circuit Court Judge015-004/9-18-25/10-2-2015



MILWAUKEE COUNTYNOTICE AND ORDER FORNAME CHANGE HEARINGCase No. 15CV005641

In the matter of the name change of:ETHAN YOREL SHANKSBy (Petitioner) MEGAN VER-SHAELLE SHANKS

NOTICE IS GIVEN:A petition was filed asking to changethe name of the person listed above:From: ETHAN YOREL SHANKS To:ETHAN YOREL PATTERSON Birth Certificate: ETHAN YORELSHANKS

IT IS ORDERED:This petition will be heard in the Cir-cuit Court of Milwaukee County, Stateof Wisconsin.Judge’s Name: HON. DANIEL NOO-NAN ROOM 414 BRANCH 31,PLACE: 901 N. 9th Street, Milwau-kee, Wisconsin, 53233 DATE: Octo-ber 23, 2015, TIME: 1O:00 A.M.

IT IS FURTHER ORDERED:Notice of this hearing shall be givenby publication as a Class 3 notice forthree (3) weeks in a row prior to thedate of the hearing in the MilwaukeeCommunity Journal, a newspaperpublished in Milwaukee County, Stateof Wisconsin.Dated: 7-17-2015BY THE COURT:HON. DANIEL A NOONANCircuit Court Judge015-004/9-11-18-25-2015



MILWAUKEE COUNTYNOTICE AND ORDER FOR

NAME CHANGE HEARINGCase No. 15CV007096

In the matter of the name change of:YING JUN CHENBy (Petitioner) CYNDY CHEN

NOTICE IS GIVEN:A petition was filed asking to changethe name of the person listed above:From: YING JUN CHEN To: CYNDYCHENBirth Certificate: YING JUN CHEN

IT IS ORDEREDThis petition will be heard in the Cir-cuit Court of Milwaukee County, Stateof Wisconsin.Judge’s Name: HON. CHRISTO-PHER R FOLEY ROOM 403 PLACE:901 N. 9th Street, Milwaukee, Wis-consin, 53233 DATE: October 5, 2015TIME 9:30 A.M.

IT IS FURTHER ORDERED:Notice of this hearing shall be givenby publication as a Class 3 notice forthree (3) weeks in a row prior to thedate of the hearing in the MilwaukeeCommunity Journal, a newspaperpublished in Milwaukee County, Stateof Wisconsin.

Dated: 8-26-2015BY THE COURT:HON. CHRISTOPHER R FOLEYCircuit Court Judge015-003/9-4-11-18-2015




No. 151993Case Class Code: 30404Case No. 2014CV009275Hon. Paul R Van GrunsvenMortgage Foreclosure

In the matter of: Christiana Trust, a Di-vision ofWilmington Savings Fund Society,FSB, as Trustee for StanwichMortgage Loan Trust, Series 2012-10

Plaintiff(s),VsMELVIN L BOONEUNKNOWN TENANTS, Defendant(s)

PLEASE TAKE NOTICE that by virtueof a judgement of foreclosure entered

on February 2, 2015 in the amount of$119, 677.01 the sheriff will sell thedescribed premises at public auctionas follows:

TIME: September 21, 2015 at 10:30AMTERMS: Pursuant to said judgement,10% of the successful bid must bepaid to the sheriff at the sale in certi-fied funds, payable to the clerk ofcourt (personal checks cannot and willnot be accepted). The balance of thesuccessful bid must be paid to theclerks of courts in cash, cashier’scheck or certified funds no later thanten days after the court’s confirmationof the sale or else the 10% down pay-ment is forfeited to the plaintiff. Theproperty is sold “as is” and subject toall liens and encumbrances.

PLACE: In the Milwaukee CountySafety Building, 821 W. State Street,Milwaukee, WI 53233

DESCRIPTION: THE EAST 15 FEETOF LOT 12 AND THE WEST 22 ½FEET OF LOT 13, IN BLOCK 5, INLENOX HEIGHTS, BEING A SUBDI-VISION OF A PART OF THE NORTH-EAST ¼ OF SECTION 15,TOWNSHIP 7 NORTH, RANGE 21EAST, IN THE CITY OF MILWAUKEE,MILWAUKEE COUNTY, WISCONSIN

PROPERTY ADDRESS: 6326 WestChambers Street, Milwaukee, WI53210

Dated: 8-31-2015The Wirbicki Law Group LLCAttorneys for Plaintiff33 W. Monroe StSuite 1140Chicago, IL 60603Telephone: 855-891-6777Facsimile: 312-572-7823WN14-0050Circuit Court Judge015-001/9-4-11-18-2015




No. 151992Case Class Code: 30404Case No. 2014CV008384Hon. David HanscherMortgage Foreclosure

In the matter of: Wells Fargo BankN.A., as Trustee,For Carrington Mortgage Loan Trust,Series 2006-NC4 Asset-Backed Pass-Through Certifi-cates

Plaintiff(s),VsMARTHA J FREEMANUNKNOWN TENANTS, Defendant(s)

PLEASE TAKE NOTICE that by virtueof a judgement of foreclosure enteredon March 6, 2015 in the amount of$88,817.67 the sheriff will sell the de-scribed premises at public auction asfollows:

TIME: September 21, 2015 at 10:30AM

TERMS: Pursuant to said judgement,10% of the successful bid must bepaid to the sheriff at the sale in certi-fied funds, payable to the clerk ofcourt (personal checks cannot and willnot be accepted). The balance of thesuccessful bid must be paid to theclerks of courts in cash, cashier’scheck or certified funds no later thanten days after the court’s confirmationof the sale or else the 10% down pay-ment is forfeited to the plaintiff. Theproperty is sold “as is” and subject toall liens and encumbrances.PLACE: In the Milwaukee CountySafety Building, 821 W. State Street,Milwaukee, WI 53233

DESCRIPTION: LOT 20, BLOCK 4,IN GARDEN HOMES SUBDIVISION,IN THE NORTHWEST ¼ SOUTH-WEST ¼ OF SECTION 6, IN TOWN-SHIP 7 NORTH, RANGE 22 EAST, INTHE CITY AND COUNTY OF MIL-WAUKEE, WISCONSIN

PROPERTY ADDRESS: 4376 N 26thStreet, Milwaukee, WI 53209-0000

Dated: 8-31-2015The Wirbicki Law Group LLCAttorneys for Plaintiff33 W. Monroe StSuite 1140Chicago, IL 60603Telephone: 855-891-6777Facsimile: 312-572-7823WN-1400060Circuit Court Judge015-002/9-4-11-18-2015

CLASSIFIEDS/LEGALS/PUBLIC NOTICESCLASSIFIEDS/LEGALS/PUBLIC NOTICES

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PROPOSED MILWAUKEE COUNTY DAS-FMProjects for Advertisement for BidsName of Project:TRANSIT SYSTEM BUILDINGS FACADE REPAIRS Project No.: 5605-15651Bid Due Date: September 30, 2015See Bid Documents for detailsPre-Bid Meeting: September 23, 2015BID DOCUMENTS FOR THE ABOVE PROJECTARE AVAILABLE AT:633 WEST WISCONSIN AVENUE, SUITE 1000Milwaukee, WI 53203For Further Information contact 414-278-4861 orwww.county.milwaukee.gov

Web-site updates:Experienced, web-savvy, updater needed. Dailyupdates mandatory. Bi-weekly payment. Send

resume to: MCJ; 3612 N. Dr. King Dr.; Milwaukee, WI 53212

Sales Representatives:Sales representatives posit-ions available for personsinterested in building community newspaper. Must beorganized, a self starter and capable of setting weeklygoals and meeting them. Base pay during training period,with generous commission pay on all new accounts, andthose serviced. Send Resume to: MCJ; 3612 N. Dr. KingDr.; Milwaukee, WI 53212

[email protected]

Put yourPut yourclassifiedclassifiedad on ourad on ourclassifiedclassifiedpages! Callpages! Call265-5300265-5300

THE MCJ WEEKEND EDITION/Let’s Eat! September 18, 2015 Page 7CLASSIFIEDS/LEGALS/PUBLIC NOTICESCLASSIFIEDS/LEGALS/PUBLIC NOTICES

[email protected]

OFFICIAL ADVERTISEMENTOffice of the Milwaukee Public Schools, DIVISION OF FACILITIES AND MAINTENANCE

SERVICES, 1124 North 11th Street, Milwaukee, Wisconsin, September 10, 2015.Sealed proposals will be received at 1124 North 11th Street, directed to the attention of Mr. Travis R. Luzney,P.E., Director of the Division of Facilities and Maintenance Services, pursuant to Section 119.52(3)Wisconsin Statutes, until Thursday, October 08, 2015 at 1:30 PM, in accordance with plans andspecifications for the following work:All contractor(s) and subcontractor(s) are subject to the prevailing wage rates and hours of labor asprescribed by the Milwaukee Board of School Directors of the City of Milwaukee consistent with provisionsof Section 66.0903 of the Wisconsin Statutes.BID GUARANTY TO ACCOMPANY BID: MPS Bid Bond, Certified or Cashier's Check: 10% of

Contractor's Base Bid.

EXTERIOR WINDOW REPLACEMENT AND LINTEL REPAIRLowell School4360 South 20th Street,Milwaukee, WI 53221MPS Property No. 257MPS Project No. 2070

The HUB requirements for this project are 0%The COIN requirements for this project are 20%The minimum Student Participation requirements for this project are: Paid fEmployment: 400 HoursEducational Activities: 10 Hours

Deposit for Drawings and Specifications: $25.00MAILING CHARGE: $35.00

The bidding documents may be obtained 7:30 A.M. to 5:00 P.M.; Monday through Friday from A/EGraphics 4075 North 124th Street, Brookfield, WI 53005; phone (262) 781-7744; fax (262) 781-4250. CallA/E Graphics, Inc. for availability of bid documents for pick up. Plans and specifications will be loaned toa prospective bidder upon receipt of the deposit listed, which deposit will be returned upon surrender ofthe plans and specifications in good condition. Bid documents must be returned only to A/E Graphics, Inc. Plansand specifications may not be examined at the Facilities and Maintenance Services' office or at A/E Graphics.Plans and specifications may also be viewed online at A/E Graphics, Inc. @ www.aeqraphjcs com.Each proposal shall be for a fixed lump sum.The right is reserved to reject any or all bids or to waive informalities.Upon reasonable notice, efforts will be made to accommodate the needs of disabled individuals at the bidopening through sign language interpreters or other auxiliary aids. The following TDD number is availablefor the hearing impaired for questions prior to bid opening, (414) 283 4611.

DARIENNE B. DRIVER, ED.D, Superintendent

10860744/09-10-17-24/10-1

OFFICIAL ADVERTISEMENTOffice of the Milwaukee Public Schools, DIVISION OF FACILITIES AND MAINTENANCE SERVICES,1124 North 11th Street. Milwaukee, Wisconsin, September 15, 2015.Sealed proposals will be received at 1124 North 11th Street, directed to the attention of Ms. Gina M. Spang,P.E., Director of the Division of Facilities and Maintenance Services, pursuant to Section 119.52(3)Wisconsin Statutes, until Tuesday, October 13, 2015 at 1:30 PM, in accordance with plans and specificationsfor the following work:All contractor(s) and subcontractor(s) are subject to the prevailing wage rates and hours of labor asprescribed by the Milwaukee Board of School Directors of the City of Milwaukee consistent with provisionsof Section 66.0903 of the Wisconsin Statutes.BID GUARANTY TO ACCOMPANY BID: MPS Bid Bond, Certified or Cashier's Check: 10% ofContractor's Base Bid.

ROOF REPLACEMENT·REBIDBruce Elementary School6453 N. 89th StreetMilwaukee, WI 53224MPS Property No. 093MPS Project No. 2634The HUB requirements for this project are 15%The COIN requirements for this project are 15%The minimum Student Participation requirements for this project are: Paid Employment: 400 HoursEducational Activities: 10 Hours

Deposit for Drawings and Specifications: $25.00MAILING CHARGE: $35.00

The bidding documents may be obtained 7:30 A.M. to 5:00 P.M.; Monday through Friday from A/EGraphics, Inc.; 4075 North 124th Street, Brookfield, WI 53005; phone (262) 781-7744; fax (262) 781-4250. Call A/E Graphics, Inc. for availability of bid documents for pick up. Plans and specifications willbe loaned to a prospective bidder upon receipt of the deposit listed, which deposit will be returned uponsurrender of the plans and specifications in good condition. Bid documents must be returned only to A/EGraphics, Inc. Plans and specifications may not be examined at the Facilities and Maintenance Services'office or at A/E Graphics. Plans and specifications may also be viewed online at A/E Graphics, Inc. @www.aegraphlcs.com. Each proposal shall be for a fixed lump sum.The right is reserved to reject any or all bids or to waive informalities.Upon reasonable notice, efforts will be made to accommodate the needs of disabled Individuals at the bidopening through sign language Interpreters or other auxiliary aids. The following TDD number is availablefor the hearing impaired for questions prior to bid opening, (414) 283-4611.

DARIENNE B. DRIVER, ED.D, Superintendent

10866993/09-15-22-29/10-6

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ready spreading. Combining art, design, fashion

and food, Thiam says, “My menuwill be reflecting the vision of theconcept store. So the cuisine will be inspired by

the food of the Diaspora and it willtravel from Nigeria of coursethroughout West Africa all the wayto Brazil.”Events are currently being

scheduled throughout New Yorkas Thiam plans to start promotingthe book. Mark your calendar andpurchase your tickets to see himalongside “The Chew’s” Carla Hallat this year’s NYC Wine & FoodFestival on October 16 as theyteam up for a special dinner.Ticket info here.For information about upcoming

appearances, his new restaurantand other projects, visit his site atwww.pierrethiam.com. You canalso follow him on Facebook andTwitter.

(continued from page 4)

A ModernTwist onSenegaleseCuisine withPierre Thiam

Study: Longer lunch periods mean fuller studentsArticle courtesy of the NewYork Times via “The Rundown”In schools with short lunch

periods, children eat lessand discard more than inschools where they are al-lowed more time to eat, anew study has found.Researchers tracked the

eating habits of 1,001 stu-dents in grades three toeight at six elementary andmiddle schools in low-in-come school districts duringthe 2011-12 school year.Compared with schools

where children could sit atthe table for 25 minutes ormore, those who had 20 to24 minutes consumed an av-erage of 6.9 percent less oftheir entrees, 3.7 percentfewer vegetables and 2.3percent less milk. In schools that allowed

less than 20 minutes, stu-dents consumed 12.8 per-cent less of their entrees,11.8 percent fewer vegeta-bles and 10.3 percent lessmilk. "We need to focus on how

to get kids to select and con-sume the appropriate food,"said the lead author, JulianaF.W. Cohen, an assistantprofessor at Merrimack Col-lege in North Andover, Mass."Giving kids enough time toeat appears to play an im-portant role."There are things parents

can do to help, she added."Push for longer lunch peri-ods, more lunch lines, auto-mated point-of-saleequipment, anything that willget the kids through thelunch line faster so they canspend more time eating."