We rallied ourselves to a true New Year’s resolution — a new airtime to coincide with the new year: Saturdays at 12:30 p.m. on WISN-TV Channel 12.
Our former pre-lunch airtime was brilliant at drumming up hunger, grabbing viewers by the television lapels and giving them great ideas and resources for that evening’s dinner, or restaurant excursion or Wisconsin day trip. (At least this is what we heard from all of the e-mails.)
But, the 2009 Wisconsin Foodie is perhaps a kinder, gentler Foodie — at least on your schedule. Our new spot allows enough time to rise and shine, and perhaps seek the hangover cure if you opted for that extra imbibe the evening prior. (I’ll take my cure at Benji’s, Comet Café or Kopp’s, thank you very much.)
Or, if you lean toward the fitness / productive side of things — you can go to the gym, grocery or bookstore — all in time to be back before your television at 12:30 p.m. and still have time for that all important Saturday afternoon nap afterward.
And by a kinder, gentler Foodie, we mean the 2009 episodes will include everything from the Glendale Olympic gold medallist Garret Weber-Gale and a half-ton bison precariously close to our co-director and his camera, to the French-American culinary living legend Jacques Pepin, to Wisconsin’s own recent James Beard award winner Adam Siegel, and a profile on Carr Valley master cheese maker Sid Cook, who has single handedly won more first place international awards than the entire state of Vermont! There will also be yours truly ice fishing with the fisherman of all fish men, John Gillespie.
I will break bread, dine on clams and an excellently filleted fish with Joe Bartolotta. I’ll also talk to him about his childhood, career and his ascent to the top of the region’s “foodie list.”
Finally, we sequester ourselves to the aisles of Outpost Natural Foods with Ken Hnilo of Gilbert’s in Lake Geneva to see if a AAA Four-Diamond chef really can create a 100 percent Wisconsin-grown organic menu in the dead of winter. And, because no foodie worth their water weight in sea salt would ever miss a chance to visit the preeminent Madison restaurant L’Etoile, we leap at the opportunity to talk to owner and chef Tory Miller.
So sleep late, tune in at 12:30 p.m., and use the good olive oil on the salad while you get back to your fighting weight. It’s cold outside. You deserve it.
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.