This week’s episode features David Swanson, of Braise on the Go.
It highlights the best qualities of our state, the soil that our food comes from and a Chef that is utilizing it.
A little bit about David Swanson. He’s been working in restaurant kitchens since he was 16 years old, and it was at this age that he realized the wonders that could be created with food. He trained at the Culinary School of Kendall College (Evanston, IL), graduating in 1992. He also attended Le Cordon Bleu in Paris. But despite all of these accomplishments and travels, he came back to Wisconsin, where he created “Braise on the Go” Traveling Culinary School in 2006, and is working to open Braise Restaurant in the future.
Something that impressed me based on my passion for local products – He just won the Buy Local – Buy Wisconsin grant from the Wisconsin Deparment of Agriculture. He is truly a foodie ambassador of our state, and we are lucky to have his influence here.
I hope you enjoy the first of many unique Wisconsin Foodie shows over the next several months.
Wisconsin Foodie is organizing Cheesemaker tours this Spring/Summer and we’d like you to join us.
S08 E05 – This week we tour the driftless region and visit Driftless Organics, Viroqua Food Co-Op, and Rooted Spoon.
S08 E04 – In this episode, we tour Henning’s and Widmer’s cheese with Gordon Edgar, and then we enjoy a dinner at L’Etoile to celebrate Hook’s 20 Year Cheddar.
S08 E02 – In this episode of Wisconsin Foodie, Dan O’ Leary shares his beekeeping knowledge at Honey Valley Beekeeping. Kyle Cherek tours Michael Fields Agricultural Institute and enjoys an on-site dinner.
S08 E01 – In this episode of Wisconsin Foodie, Kyle Cherek and Jessica Bell explores the fine culinary delicacies of the Wisconsin State Fair.
On the season finale of Wisconsin Foodie, we visit Schreiner’s Restaurant, Bay View Packing company, and close it out with Wolski’s.
It’s deer season this week on Wisconsin Foodie! Keith Warnke from the Department of Natural Resources guides us as well as Kyle through the Wisconsin tradition of hunting.
This week, we eat some of Roelli Cheese’s award winning cheese and make some incredible dishes with it at Driftless Café.
This week, we load on the carbs with Amaranth Bakery and Madison Sourdough Company.
This week, we’re going fishing at Rushing Waters Trout Farm!