For years, Elkhart Lake has been known by the likes of Paul Newman, Ashely Judd and Michael Jordan for it’s racing tradition. The trend is now beginning to turn as the culinary scene is starting to show some real promise. This fact isn’t more apparent then through our encounter with Chef Lynn Chisholm, protégé of the James Beard award-winning Chef Adam Seigel and the Bartolotta’s.
Kyle stumbles across Lynn at the Elkhart Lake Farmers Market, where they discuss local farmers, fresh foods, cooking philosophy and purple brussel sprouts (you know… “typical” conversation stuff). Literally, a couple of steps from the market is Lynn’s Restaurant – Paddock Club, which is known for using seasonal ingredients with European culinary traditions. There, she treats Kyle to a behind-the-scenes lesson on the fine art of Duck Confit with Fois Gras Ravioli. For those folks out there that might not know what that is, a quick explanation: Duck confit is a French dish made with the leg of a duck. Foie Gras is the liver of a duck or goose that has been specially fattened. After preparing this dish, our host becomes specially fattened too, in a good way.
61 South Lake Street
Elkhart Lake, WI
It’s not every week that you get a recipe broken down by its maker. Well this week, you get two. Chef Lynn Chisolm joins us in Madame Kuony’s Kitchen at the Milwaukee Public Market to prepare Porketta on a Bed of Squash and Pancetta Stuffing.
The challenge: Prepare the dish without the assistance of resident chef Brian Moran (who was MIA due to the CIA….classes at the Culinary Institute of America in California www.ciachef.edu).
If you haven’t left to eat lunch at this point, Kyle meets up with Kathleen Eickhoff, Director of Tourism, to discuss one of her favorite subjects: Elkhart Lake. We meet the world-renowned French chef and teacher at L’ecole de la Maison, Chef Jean Claude Doloir.
L’ecole de la Maison
At the Osthoff Resort
101 Osthoff Avenue, Elkhart Lake 800.876.3399, ext. 830
Finally, what episode of Wisconsin Foodie would be complete without a visit with our very own wino – Jessica Bell (www.milwaukeewineschool.com).
Jessica and Kyle stop into one of the real treasures of Elkhart Lake, The Lake Street Café (www.lakestreetcafe.com), to pillage the unbelievable wine list. John and Lynn Shovan had to beat us back with broom sticks after we found out the price of their wines.
All in all, at the end of the day, this was a long one for the cast and crew of Wisconsin Foodie…Blue Skies + Great Food + Excellent Wine = Rough day of production.
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.
Drive south from downtown Milwaukee into the Walker’s Point neighborhood and the dimly lit streets and empty buildings will make you feel like you should keep going.
Lake Effect’s Bonnie North interviews dining contributor and Wisconsin Foodie Host, Kyle Cherek.
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
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.