Journey to Japan | The Story of Kikkoman Soy Sauce
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Twisted Plant | StangeTown
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.
Fishing With Joe Thomas | Fish Fry
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.
Seymour hamburger fest | smash burger
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.
Town Council Kitchen and Bar
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.
Cultured | Sway Brewing
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.
In this episode of Wisconsin Foodie, Host Luke Zahm sets out to find some of the best bagels in Wisconsin. Luke’s first stop is to Allie Boy’s in Milwaukee to meet with Chef and Co-Owner, Ben Nerenhausen to get an inside view on their process and philosophy of their bagels. Next, Luke heads to Madison to meet with the bagel legend, Mr. Joey Bagels of Gotham Bagels. Joey shares his secrets on what makes a New York style bagel and how he blends that style into a uniquely Madison bagel. Luke is then treated to a one of a kind bagel sandwich.
Allie Boy’s | Gotham Bagel’s
In this episode of Wisconsin Foodie, Host Luke Zahm visits one of his chef mentors, Eric Rupert of Fortune Favors in Madison. Fortune Favors produces a very special candied pecan utilizing the best ingredients as well as some special techniques. Luke catches up with Eric to see the process and taste through the unique varieties of pecans. Fortune Favors also teams up with Mayana Chocolate to produce what is known as the “Magic Bar”, an incredibly decadent candy bar that utilizes the pecans within layers of caramel and nougat. After leaving Fortune Favors, Luke heads to Spooner to meet Chef and Owner, Daniel Herskovic of Mayana Chocolate to get a taste of this magical bar.
Fortune Favors | Mayana Chocolate
In this episode of Wisconsin Foodie, Host Luke Zahm meets up with Paula and Orphee, owners of Alpinage Cheese located in Oak Creek, WI. Alpinage cheese produces only one style of cheese, Raclette. Raclette is a french style cheese that is known for being a beautiful and luxurious melting cheese, traditionally over potatoes, meats and bread. Paula and Orphee take us through the cheesemaking process, from fresh warm milk to finished cheese. Afterward, Luke makes his way to the award-winning Birch Restaurant in Milwaukee, WI to visit with Chef Kyle Knall and get some insight on how he likes to prepare the Alpinage Raclette at his restaurant.
Alpinage Cheese | Birch Restaurant
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