As of a few weeks ago (coinciding with the return of our famous expat L.A. director Mark Escribano), production has begun on the newest installment of Wisconsin Foodie. With a new season comes a new station and time – CBS 58 Sundays @ 10:30 a.m beginning September 13th.
Last season on Wisconsin Foodie, we featured a ton of great chefs and restaurants that support the local food movement. This year, we continue that tradition by featuring the people who are responsible for the food you eat. Some of the highlights for Season Three include: Urban Agriculture, Milwaukee’s Cafe Culture with Scott Johnson, Shopping the Dane County Farmers Market with Chef Tory Miller, Jim Godsil of Sweet Water Organics, Lotfotl Farm, Virtues of Wisconsin Cheese, and the list goes on. Also back this season are our wonderful and talented hosts: Kyle Cherek, Brian Moran and Jessica Bell.
For our more socially inclined friends, fans and family, we are planning an event to celebrate the return Wisconsin Foodie. You’ll be able to meet, touch and talk to the cast and crew of the show as well as feed and drink on all the local products we can muster up. Check back for more details!
If you are one of those people that just can’t get enough, you can find us on facebook (www.facebook.com/WisconsinFoodie) and Twitter (@wisconsinfoodie) and of course, the coolest website out there: www.wisconsinfoodie.com.
If you see us around town – say “hi”- we do not bite (other than if it’s a terrific meal) and are always interested in hearing from you. (Actually, Kyle might bite..)
Watch What You Eat – Watch Wisconsin Foodie!
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.