We hope that Milwaukee embraces this show as much as the crew and other show friends have over the past several months.
A special thank you to the vendors who helped us create a most memorable evening this cold November evening: Design Within Reach, Gracious Events, Outpost, The Wisconsin Milk Marketing Board, HAV2WNTIT EVTS, Lakefront Brewery, Wine Maniacs, Atomic Chocolates, Moy Co., and the Milwaukee School of Flower Design. Without their help, we couldn’t feed and water Milwaukee’s e VIPs and elite. THANK YOU.
Finally, the Wisconsin Foodie Crew wants to sincerely thank this season’s sponsors:
- The Wisconsin Milk Marketing Board
- Boelter Superstore
- Elkhart Lake Tourism Commission
- Hale Vision
- Outpost Natural Foods
These Wisconsin icons have taken a leap of faith, and a good one, to be the first set of sponsors to help bring Wisconsin Foodie to life. We thank them for that opportunity – and hope that many more follow in their footsteps to make Wisconsin Foodie a pantry staple on Milwaukee television in 2009 and many more years to come in the future.
Check back early next week – we will post party photos and other interesting reads for you to enjoy.
Wisconsin’s grande dame of goat cheese, Anne Topham, retired this spring after nearly 30 years of making French-style fresh chèvre and handcrafted aged goat cheeses for the market.
Try this deliciously amazing Caramelized Mushroom and Onion Melt Sandwich by Dax Phillips of SimpleComfortFood.com
Spring is finally here (kinda), make sure to get on board with a CSA program now, here are some tools to help. Early season shares are going to be on the way soon!
Out of 1,698 wines from 13 countries, the Prairie du Sac winery’s Dry Riesling was named Wine of the Year, Best of Show White and Best of Class Riesling at the 30th annual San Diego International Wine Competition (SDIWC), held March 16 and 17 in San Diego, CA.
Myrica Von Haselberg of Horno Magico shares a very simple, versatile way to make tofu. You see, tofu wants to be delicious, and you want it to be delicious, so we are all on the same team.
It’s a long way from Russian language and literature to the world of artisan cheese and sausage that help distinguish Milwaukee’s food scene.
If Wisconsin were a country, it would be a superpower. At least in cheese. America’s Dairyland outproduces all but three nations, racking up international awards along the way.
If you’re a Milwaukeean who has never heard of Bittercube, now is the perfect time to get familiar.
Edible Milwaukee is a free quarterly publication, dedicated solely to the production, distribution, and consumption of food in Greater Milwaukee, Port Washington, Sheboygan, Racine, and Kenosha.
Late winter cuisine can be so drab. While dreaming about sun-warmed raspberries, luscious ripe tomatoes draped across my toasts, and nights warm as bathwater with gelid white wine . . . I am in fact eating cabbage, butternuts and frozen peaches. Again.