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.

Paddock Club
61 South Lake Street
Elkhart Lake, WI
Phone: 920-876-3288
Web: www.paddockclubelkhartlake.com

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
www.cookingschoolatosthoff.com

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. 

Enjoy,
Arthur Ircink

More Articles

image004

Wisconsin honored by Wine Spectator

Wisconsin has been honored in Wine Spectator’s newly released 2014 Restaurant Awards

by: Arthur Ircink

Wisn

Television Schedule

Follow Wisconsin Foodie’s current television schedule. Stay up to date with all new episodes as well as your favorite shows from past season’s. Click on the station in your market.

by: Arthur Ircink

Pheasant Hunt

THIS WEEK ON FOODIE: The Pheasant Hunt

On this week’s episode, Kyle goes on a pheasant hunt and learns the benefits of harvesting and preparing your own food.

by: admin

Chicken Verde

THIS WEEK ON FOODIE: Rockabilly Chili Contest

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.

by: admin

GloriousMalone

THIS WEEK ON FOODIE: Glorious Malone’s Fine Sausage & Firkin Beer Fest

On this week’s episode, discover Glorious Malone’s Milwaukee-made headcheese and the Firkin Beer Festival.

by: admin

Curdsand15yrCheddar

THIS WEEK ON FOODIE: HOOK’S CHEESE

On this week’s episode of Wisconsin Foodie, we visit the legendary Hook’s Cheese Company in Mineral Point, WI.

by: admin

Screen Shot 2014-02-19 at 9.55.10 AM

THIS WEEK ON FOODIE: Wienke’s Market & Fermentation Fest

In this episode of Wisconsin Foodie we explore the world of Fermentation

by: Arthur Ircink

Screen Shot 2014-02-06 at 11.50.28 AM

THIS WEEK ON FOODIE: Notes From Underground

In this weeks episode we travel to Madison, WI to visit The Underground Food Collective’s newest ventures.

by: Arthur Ircink

Screen Shot 2014-01-08 at 3.46.26 PM

This Week on Foodie: Sartori Cheese & Ditter Family Dairy Farm

This week on Wisconsin Foodie we profile a 4th generation dairy family and a 4th generation cheese producer.

by: Arthur Ircink

cupcakes_lamantin

WUWM: Have These Food Trends Become Stale?

Even though Festivus is over, Lake Effect contributor Kyle Cherek still has some food-related grievances to air.

by: Kyle Cherek

Wollerseim
Letterbox Tea
Wollerseim
Underwriters
Wisconsin Milk Marketing Board Outpost Natural Foods Co-op Colectivo Coffee Roasters wollersheim winery Something Special In Wisconsin Potawatomi Dept of Natural Resources Superior Equipment and Supply

Copyright © 2012 Wisconsin Foodie. All rights reserved.

Use of this Site constitutes acceptance of our User Agreement and Privacy Policy. The material on this site may not be reproduced, distributed, transmitted, cached, or otherwise used, except with the prior written permission of Wisconsin Foodie