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 firstname.lastname@example.org.
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 email@example.com.
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: firstname.lastname@example.org.
On this week’s episode, Kyle goes on a pheasant hunt and learns the benefits of harvesting and preparing your own food.
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.
On this week’s episode, discover Glorious Malone’s Milwaukee-made headcheese and the Firkin Beer Festival.
On this week’s episode of Wisconsin Foodie, we visit the legendary Hook’s Cheese Company in Mineral Point, WI.
In this episode of Wisconsin Foodie we explore the world of Fermentation
In this weeks episode we travel to Madison, WI to visit The Underground Food Collective’s newest ventures.
This week on Wisconsin Foodie we profile a 4th generation dairy family and a 4th generation cheese producer.
Even though Festivus is over, Lake Effect contributor Kyle Cherek still has some food-related grievances to air.
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.