The Milwaukee judge is also a food influencer, touting restaurants

In his courtroom, Judge Derek Mosley maintains impartiality. But after hitting the hammer and saying “court adjourned,” Mosley freely shares his opinions on his favorite subject: food.

This Milwaukee municipal judge has become an influencer in his own right, but Mosley is not there for everyone’s taste; its mission is to promote Milwaukee’s culinary scene while enjoying great food.

“I moved from Chicago in 1992, and there weren’t a lot of chefs who came to town and opened good restaurants. I saw the rebirth, if you will, of the Milwaukee food scene, ”Mosley recalls.

Motivated by this “rebirth,” Mosley took to social media to help keep it going.

“I loved where we were as a food town and worried what would happen if people didn’t use these restaurants,” he said.

Slip into your MDs … and beyond

Mosley is pleasantly surprised at the expansion of his fan base on social media.

“I had a good following on Facebook when I joined Instagram,” he said.

Mosley has over 12,700 Facebook followers and more than 3000 followers and counting on two Instagram accounts, Judgemosley and mkefoodcourt, both launched by Mosley in 2020.

“To be 100% honest, I wasn’t sure what an influencer was… I got a Facebook message that said, ‘I know you’re a food influencer, what restaurants should I go to? “I was ecstatic and gave him a huge list. Now that this happens all the time, I get seven to ten messages every week, ”Mosley said.

Whenever the conversation turns at dinner, colleagues like Milwaukee County Supervisor Sequanna Taylor turn to Mosley.

“I call him the food guru. I was born and raised in Milwaukee, but I’ve never heard of some of the places he recommends, ”Taylor said.

In his spare time, Taylor coordinates the monthly Dream Team United MKE events. Every fourth Sunday Dream Team United MKE works with churches and other nonprofits to donate free food, coats and household items, Taylor said.

After a recent text exchange, Mosley suggested a preferred location on the east side for a team visit.

“When supervisor Taylor said someone in her group wanted a barbecue, another wanted an Italian, I told her to take them to Crossroads Collective,” Mosley said.

“We took 15-20 people to Crossroads Collective for a debriefing,” recalls Taylor. “Everyone loved it… and we frequented the whole establishment.”

Judge Derek Mosley leaves Amilinda in downtown Milwaukee, where he had lunch on April 23. "This is one of my favorite places," he said.

Ice creams and pretzels and kits. Oh my!

If he ever has his own talk show, Judge has a few favorite things ready to go.

“I did a little thing called My Favorite Things MKE, kinda like Oprah’s. A few places exploded like Ice cream to scratch, Sky table, and Egg and flour. Milwaukee pretzel made a shamrock pretzel, and their marketing manager contacted me and said, ‘Thank you very much, after your post we sold in 26 minutes,’ ”Mosley said.

Awesome fresh spring rolls were one of my favorite things, they ship frozen spring rolls, and my friends out of state would pick them up, ”he added.

At the height of the pandemic, as food companies struggled, the judge did his part to help Scratch Ice Cream, Milwaukee Pretzel and Miltown eats, among others.

“When the pandemic hit, we launched these care packs that we were going to bring to people. The judge did a great job talking about it, and it really helped, ”said Ryan Povlick, owner of Scratch Ice Cream.

Matt Wessel, owner of the Milwaukee Pretzel Company, agrees. “One of the best things a brand like ours can receive is a strong word of mouth buzz. Every time Judge Mosley posts about us not only does it generate a good buzz, but his social megaphone is so big that it also results in a nice daily increase in sales. “

After following Mosley on social media, Miltown Eats co-owner Yulia Koltun decided to reach out.

“We love the content he offers to support local businesses. We messaged him saying, “We love what you do and would love to have you give us a try. He responded generously and we accompanied him with a few meals, ”Koltun recalls.

Mosley was impressed with Miltown Eats emphasis on local ingredients and meal customization.

“I’m not really a home cook. Miltown Eats delivers and uses local produce like Kettle Range steak and vegetables from local farmers, ”Mosley said. “We were able to go online and choose the meal we wanted. My wife and two daughters all eat different things so it can be frustrating. Miltown Eats worked for us, and it was a great family activity.

“I am really impressed with him as an advocate for the community. Justice Mosley goes above and beyond. There are so few political leaders who use their platform in this way, it’s really heartwarming, ”Koltun said.

The judges bring back presents and Mosley otherwise pays for his own food. It also helps him stay impartial at the dining table.

Mosley had a kidney transplant in 2016 and he had a severe case of COVID. But he’s recovered enough to be on the go, and he loves quality food more than ever.

Over the past year, Mosley and his family have stuck with take-out food, but once fully vaccinated Mosley was happy to return to one of his favorite restaurants in Milwaukee, Amilinda, 315 E Wisconsin Ave. The food and the experience did not disappoint.

“The skirt steak had all the flavor profiles that I like. The steak was cooked perfectly, and when you add the sourness of the cabbage and the apple salad with the hint of Yukon salt toasted, and it’s just magical, ”Mosley said.

Mosley values ​​his relationships with local chefs and their willingness to interact and share their expertise,

“We have been fortunate to have excellent restaurants from extraordinary chefs. The chefs are so accessible. They are very useful, they will help you cook at home. It is one and only food ecosystem, ”he said.

The pan-seared skirt steak at Amilinda consists of Prego marinade, Yukon gold gratin and caramelized onion and coleslaw and apple salad

During his recent visit to Amilinda, Mosley was lucky enough to catch up with chef-owner Gregory León.

“It was nice to sit inside the restaurant and talk to the chef about the past year around the great food. I finally felt normal, ”Mosley said.

The judge is proud of Milwaukee’s culinary scene and fully embraces his status as an influencer.

“I love trying new places, tasting fresh food and sharing the beauty of Milwaukee’s culinary landscape in photos,” he said.

Sharing his favorite finds with friends in Mosley’s hometown is the icing on the cake.

“Nothing gives me more joy than having friends who come from Chicago who are in love with our food scene,” he said.

RELATED:‘She gave me hope’: nurse helped judge Derek Mosley through heartbreaking night in intensive care on her way to coronavirus survival

Chef Gregory León uses this marinade for Amilinda’s popular skirt steak. He orders Spanish ñora and guindilla peppers from but said that the more easily obtained ancho and dried Thai chili peppers can be replaced. The idea is to use a smoked pepper and a spicy pepper. Ancho peppers can be found in Mexican grocery stores and the Cermak supermarket; Dried Thai chili peppers can be found in Asian markets and, later, some farmers’ markets. In a pinch, chile de arbol or chili japones from Mexican markets can be replaced by Thai chili. León prefers to use Spanish olive oil in this marinade.

Prego marinade

Makes about 1 pint, enough for 8-10 steaks

  • 3 dried ñora peppers or 1 ancho pepper
  • 2 guindilla peppers or 1 dried Thai pepper
  • ½ cup soy sauce
  • â…“ cup of fish sauce
  • 5 cloves of garlic
  • ½ teaspoon ground ginger
  • 1 large shallot, chopped
  • ¾ cup of olive oil

Wash the peppers, remove the stems and seeds and put them in a small pot of cold water. Bring to a boil and simmer for 5 minutes. Drain the chilies and place them in a blender with the remaining ingredients, blending until smooth. Pour over your favorite slice of steak and marinate in the refrigerator for at least two hours or overnight. Remove the steak from the marinade and broil or broil until the desired doneness.


Miltown Eats provides the on-the-go ingredients needed to make this easy family meal.

This vegetarian linguine dish offers a bit of spice, and it gets edamame protein.

Linguine with vegetables in a pot

Makes 6-8 servings

  • 8 ounces of linguine
  • 1 shallot, peeled and cut into thin slices
  • 6 ounces of broccoli, cut into 1-inch florets
  • 4 ounces of cremini mushrooms, cut into wedges
  • 4 grams of vegetable broth (1 cube or powder)
  • ½ teaspoon crushed red pepper
  • 2 tablespoons of olive oil
  • ¾ edamame cup
  • 1 ounce of heavy cream
  • 1½ ounce of Romano cheese
  • 6 ounces Swiss chard, cut into 2-inch pieces, stems discarded
  • Salt and pepper to taste

In a large saucepan, combine the broth and 4 cups of water; stir until dissolved. Add linguine, crushed red pepper, shallot, broccoli, mushrooms and salt and pepper to taste.

Drizzle the pasta and vegetables with olive oil.

Bring to a boil over high heat and immerse the linguine, softening. Stir occasionally, until al dente, about 7 minutes.

While the linguine cooks, grate the cheese. Add the edamame, heavy cream and half the cheese to the saucepan. Stir frequently until broth thickens, 2 to 3 minutes. Add the Swiss chard, toss and cook for another 1 to 2 minutes. Remove the pan from the heat; let stand for 3 minutes.

Add salt and pepper to taste. Plate of linguine and mixed vegetables; top with remaining cheese.

About Marc Womack

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