Sunday, July 18, 2010
Jordandal Farm in Argyle, WI
Jordandal Farm has partnered with Chefs Dan Fox and Jason Veal of the Madison Club to host a picnic-style meal and educational event. “Day on the Farm” will be held on beautiful Jordandal farm in Argyle, Wisconsin and will feature a farm tour, kids activities and a delicious lunch of fresh farm-raised ingredients prepared by a team of local chefs from:
- Madison Club
- Restaurant Magnus
- Dayton Street Grille
- Tornado Steakhouse
Our talented and knowledgeable Americorp members will be on hand to lead kids activities, including a visit to see baby farm animals and fun lessons about life on a farm. Adults will also have the opportunity to tour the farm and learn about the sustainable practices of the farm from our hosts Carrie and Eric Johnson and Matt Walter. For more information visit: www.reapfoodgroup.org
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.