Watch Online:
From Jacques Pepin, Will Allen and Garrett Weber Gale to La Merenda, Lake Park Bistro and Carr Valley Cheese, enjoy the first two seasons of Wisconsin Foodie, now online.
One of our goals is to be a culinary voice in the community, bringing you the latest from Farm to Table and Cart Food to Haute Cuisine. We thank you for the amazing feedback and need your support to continue growing. Let us know what you think…Let us know about what’s happening in your community… Let us know whatever is on your mind! We love hearing from you.
Season 3 Update:
Production of Wisconsin Foodie Season 3 will begin this Spring and go into the summer. We anticipate Season 3 airing later this summer / early fall on WISN (ABC) Channel 12 in Milwaukee. If you live in the Madison area, look out for Season 2 this summer.
Have an idea you’d like the crew to consider for a future episode? Contact arthur@wisconsinfoodie.com.
Writers Needed:
Wisconsin Foodie is currently looking for writers/bloggers to post entries about food. We would like to discuss food related topic such as, Food Politics, Restaurant News, Farmers Perspective, People in the Community, etc. To be considered as a wisconsinfoodie.com writer/blogger, please send me a note at arthur@wisconsinfoodie.com.
Events:
Take a look at the updated Events Calendar, there are a ton of amazing foodie events this summer…stay tuned. If you are interested in listing your event please contact: arthur@wisconsinfoodie.com.
More Articles
Thank You Anne Topham, Grande Dame of Goat Cheese
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.
RECIPE: Caramelized Mushroom and Onion Melt Sandwich
Try this deliciously amazing Caramelized Mushroom and Onion Melt Sandwich by Dax Phillips of SimpleComfortFood.com
Spring in Here; Welcome it With Fresh Greens!
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!
Wisconsin Winery Shines Brightly at International Wine Competition
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.
RECIPE: Delicious tofu the easy way
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.
Edible Milwaukee magazine launching in May
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.
Finding Dairyland: Wisconsin’s Cheese Universe
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.
Bittercube consults for Blue Jacket, releases new bitters
If you’re a Milwaukeean who has never heard of Bittercube, now is the perfect time to get familiar.
Greetings from Edible Milwaukee.
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.
RECIPE: Late Winter Carrot Salad
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.
