Exploring 6,900+ Mustards at the National Mustard Museum | BBQ Pork

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Kwik Trip Glazers | Glazer Bread Pudding

Join Wisconsin Foodie as we go behind the scenes at Kwik Trip's Central Bakery in La Crosse, Wisconsin, the birthplace of the legendary Glazer donut. Witness the full process as we follow the journey of a fresh Glazer, from mixing to frying to glazing, before finally tasting it fresh off the line. Kwik Trip produces over 47 million Glazers every year. These pillowy, airy, perfectly glazed donuts are a staple across the Midwest. This episode also includes a unique recipe for Glazer Bread Pudding, complete with caramelized bananas and bourbon sauce.

3 Brothers Farm | Uncle Wolfies Breakfast Tavern

In this episode, Luke Zahm visits Three Brothers Egg Farm in Oconomowoc, Wisconsin, to explore how a multigenerational family farm balances sustainable farming with raising their children. From collecting eggs alongside 3,000 pasture-raised, certified organic hens to discussing the farm's deep connection to the land, Mike and Courtney share their inspiring journey. Then, we follow their high-quality eggs to Uncle Wolfie’s Breakfast Tavern in Milwaukee, where owners Wolfgang and Whitney explain how these exceptional ingredients elevate their dishes. Join us for a celebration of local food, family values, and the delicious impact of community farming.

In this episode, Luke Zahm takes us on a culinary and cultural journey along the Mississippi River, starting with a paddle through its ever-changing waters and leading to the charming Chef Shack in Bay City, Wisconsin. Co-owners Carrie Summer and Lisa Carlson share their story of blending world-class cuisine with local ingredients, inspired by their travels and rooted in community. From food truck adventures at farmers' markets to exquisite seasonal tasting menus, Luke dives into the passion, creativity, and dedication that have made Chef Shack a celebrated destination. Join him as he explores the flavors, stories, and craftsmanship behind every bite.

Chef Shack

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Join host Luke Zahm on an exciting adventure in this episode of Wisconsin Foodie as he heads to Fort Atkinson in search of the perfect Friday night Fish Fry. But this isn't just any fishing trip; Luke is joined by none other than former Wisconsin Badger and Cleveland Browns Hall of Famer, Joe Thomas, making for an unforgettable outing. Fishing runs deep in Joe's veins, and he's no stranger to the Wisconsin waters, having even spent time out on them during the NFL draft. As Luke and Joe cast their lines, they swap tales and friendly competition ensues as they aim to reel in the first and biggest catch of the day. After a successful day on the river, they head to the kitchen at the Island Bar and Grill to transform their fresh catch into a tantalizing fish fry experience like never before. Get ready for a culinary journey that combines the thrill of fishing with the satisfaction of savoring a delicious meal.

Fishing With Joe Thomas | Fish Fry

In this exciting episode of Wisconsin Foodie, join Host Luke Zahm as he ventures into Milwaukee to uncover a burgeoning culinary trend within a city traditionally renowned for its meat and potatoes: vegan dining. Luke's vegan journey begins at Twisted Plant, a unique restaurant that puts a creative spin on traditional comfort foods. From cheeseburgers to mac and cheese and even chicken wings, Twisted Plant crafts these classic dishes using entirely plant-based ingredients, proving that indulgence doesn't have to compromise your values. Next up on Luke's itinerary is Strangetown, a charming small restaurant that takes a more upscale approach to dining. Specializing in refined small plates, Strangetown prides itself on sourcing local and seasonal ingredients to create dishes that are as fresh as they are flavorful. Get ready to embark on a gastronomic adventure that challenges expectations and celebrates the diversity of vegan cuisine in Milwaukee.

Twisted Plant | StangeTown

In this episode of Wisconsin Foodie, Host Luke Zahm travels to the “home of the hamburger”, Seymour, WI. In 1885, the hamburger was created for the first time by Charlie Nagreen, a traveling beef vendor at the Seymour Fair. Fast forward to 2023, the town of Seymour celebrates Charlie and everything hamburger. Luke arrives at the fair to take it all in, including a hamburger eating competition and a ketchup slide. Inspired by the festivities, Luke heads back to the Owl Farm to showcase his special touch on the hamburger.

Seymour hamburger fest | smash burger

In this episode of Wisconsin Foodie, Host Luke Zahm travels to Neenah to meet with the Chef and Owner of Town Council Kitchen and Bar, Jon Horan. Chef Horan is a native of Neenah but had to leave home to find his true passion for food and cooking. After training abroad and working in some high profile kitchens around the country, Jon and his wife Kate decided it was time to return home and open Town Council. Jon prides himself on working with local purveyors, shopping the farmers market and supporting neenah’s local food economy, one plate at a time.

Town Council Kitchen and Bar

In this episode of Wisconsin Foodie, Host Luke Zahm travels to Door County to explore the world of fermentation through sourdough, kimchi and beer. Our first stop is to meet with Mattea Fischer of Cultured, Mattea produces exquisite Sourdough, Bagels, Focaccia and Kimchi, utilizing ingredients from local farmers. Luke stops into Cultured to help make a batch of Garlic Scape Kimchi, as well as try one of her famous bagel sammies. Next, Luke heads down the road to visit with Matt Sampson, owner of Sway Brewing and Blending to learn more about what makes his process of old school brewing and fermentation, uniquely door county.