The goal of our show and the website is to become the culinary voice of Wisconsin, bringing together foodies, chefs and farmers.
So, over the course of the next couple of months, wisconsinfoodie.com will be launching the several major enhancements, including:
- Complete video library of Season 2
- The Restaurant Guide
- Foodie’s Calendar of Events
- ”Shop” – where you can purchase your very own Foodie stuff
Here’s the dish…
The Foodie Guide: The Foodie Guide will serve as a video database of for the restaurants of Wisconsin, as well as others contributing to the culinary scene in Wisconsin. While we are limited on our weekly show to feature everyone we want to, this feature will give us more time and room to tell the amazing stories not profiled on the show, as well as the amazing personalities you are interested in hearing about. If you’d like to be part of the guide, please e-mail email@example.com.
Foodie’s Calendar of Events: Don’t know which farmer’s market is open this weekend? Or when a food festival is? We can help. The calendar will let us share with you all the great culinary events that you may or may not know about. Time after time during the production of Wisconsin Foodie, we came across amazing culinary events and it seemed like nobody had heard about them. Our team plans to bring the inside scoop on everything from farmers markets to celebrity appearances (and maybe even a Kyle, Jessica or Brian sighting or two…). If you would like to be included on our event calendar, please send us a note.
Shop: Your dreams have finally come to true, because now, you can purchase your very own Wisconsin Foodie DVD. If that isn’t enough to make you jump from your seat, we are making available the whole season of Wisconsin Foodie. And why just watch it when you can wear it. We will also make it possible for you to show your support and affection by wearing your very own Wisconsin Foodie T-Shirts and other branded items, as we can get them in. Stay Tuned!
Our show may be the main attraction, but we hope the website can be the heart of what we are doing. So, while we are off selling and shooting Season 3 (yes I said Season 3) check the website for our cool new features as well as Foodie updates. And if you aren’t already, become our friend on Facebook to hear the latest and greatest as soon as it’s hot off the stove.
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.