Foodies stretch limits. It is part of our inner creed. Molecular gastronomy, haute cuisine, small plate — everything.
We are always leaning with one part of our palate to the new and inventive, which is why I was thrilled to meet a true maverick traditionalist. (Kind of contradictory, I know…)
However, Ken Hnilo, owner and executive chef of Gilbert’s, a AAA Four Diamond restaurant in Lake Geneva, is a graduate of the prestigious Kendall Culinary School.
And, to quote the restaurant’s Web site, “Ken will not serve anything that has been genetically modified or treated with pesticides or herbicides.” In other words, he only cooks with what everyone for centuries used to just call “food.”
Moreover, he is truly dedicated to sourcing his ingredients from Wisconsin. Again, a unique distinction these days, but for most of our history, this was the norm.
What intrigued me was how Ken, in such good spirits, invited “Wisconsin Foodie” to visit and dine at Gilbert’s in the depths of a Wisconsin winter. Organic, fresh, and -10 degrees-plus wind chill … these rarely pair well. I obviously had a great deal to learn.
Before the trek to Lake Geneva, I met Ken at Outpost Natural Foods in Milwaukee, where he found more organic, Wisconsin-grown and just pulled-from-the-ground ingredients than I could have ever imagined would have been available at the inception of August.
Doing the market rounds with great chefs is such a learning experience. The other element Ken stressed is relationships. He shops Outpost once a week. He knows the staff, the guy at the fish counter, and the woman who keeps the produce stocked. That human element, for most foodies, is as much a part of the finished meal as the flavors inherent to it.
From Outpost, we made our way, car heat on full tilt, to Gilbert’s. Even in the winter,
Gilbert’s is picturesque and perfectly placed along the Lake Geneva shoreline. Long ago, it was the mini Côte d’Azur for 19th century Chicago wealth (Gilbert’s address is on Wrigley Drive. Need I say more?).
Ken has taken an 1885 Victorian mansion and brought it to its new splendor for his restaurant — a solid cherry stairway, expansive views of Lake Geneva and some nice wines to boot.
The dish he prepared was a great expression of just how much you can do to remain local and organic even in our challenging winter harvest season. You will simply have to watch the show on Saturday to see what was served. I promise you will be impressed and inspired.
I’ll take my meals, winter or otherwise, at Gilbert’s anytime.
S08 E06 – In this episode, we join George Bregar at Company Brewing as he makes a pale ale with fresh, locally sourced hops. Then we celebrate Oktoberfest with Deb and Dan Carey of New Glarus Brewing.
Wisconsin Foodie is organizing Cheesemaker tours this Spring/Summer and we’d like you to join us.
S08 E05 – This week we tour the driftless region and visit Driftless Organics, Viroqua Food Co-Op, and Rooted Spoon.
S08 E04 – In this episode, we tour Henning’s and Widmer’s cheese with Gordon Edgar, and then we enjoy a dinner at L’Etoile to celebrate Hook’s 20 Year Cheddar.
S08 E02 – In this episode of Wisconsin Foodie, Dan O’ Leary shares his beekeeping knowledge at Honey Valley Beekeeping. Kyle Cherek tours Michael Fields Agricultural Institute and enjoys an on-site dinner.
S08 E01 – In this episode of Wisconsin Foodie, Kyle Cherek and Jessica Bell explores the fine culinary delicacies of the Wisconsin State Fair.
On the season finale of Wisconsin Foodie, we visit Schreiner’s Restaurant, Bay View Packing company, and close it out with Wolski’s.
It’s deer season this week on Wisconsin Foodie! Keith Warnke from the Department of Natural Resources guides us as well as Kyle through the Wisconsin tradition of hunting.
This week, we eat some of Roelli Cheese’s award winning cheese and make some incredible dishes with it at Driftless Café.
This week, we load on the carbs with Amaranth Bakery and Madison Sourdough Company.