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.
On this week’s episode, Kyle goes on a pheasant hunt and learns the benefits of harvesting and preparing your own food.
This week on Foodie, Kyle samples chili at the 12th Rockabilly Chili Fundraiser and we go into the kitchen with two of competition’s chefs.
On this week’s episode, discover Glorious Malone’s Milwaukee-made headcheese and the Firkin Beer Festival.
On this week’s episode of Wisconsin Foodie, we visit the legendary Hook’s Cheese Company in Mineral Point, WI.
In this episode of Wisconsin Foodie we explore the world of Fermentation
In this weeks episode we travel to Madison, WI to visit The Underground Food Collective’s newest ventures.
This week on Wisconsin Foodie we profile a 4th generation dairy family and a 4th generation cheese producer.
Even though Festivus is over, Lake Effect contributor Kyle Cherek still has some food-related grievances to air.
Looking for the perfect Thanksgiving wine? Not an easy task given the wide range of flavors from salty and savory to sweet and sour – and all on the same plate! If you want a real challenge this year, try pairing your wine not only to the food, but also to this year’s Thanksgiving host.
The New York Times spends 36 hours in Milwaukee, see what they uncover.