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’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.