Articles

Winter Cocktail

Cocktail Friday: Winter Cup

Ira from Bittercube has the perfect winter remedy for making it through the holiday season

by: Ira Koplowitz

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Q&A With George Bregar of Alterra Coffee

Alterra Coffee Roaster’s George Bregar took a break to chat with Savanah Ladd about Madison, Mars, and Beer.

by: Savanah Ladd

WineandCheese

Cheese Pairing 101

Here are a few guidelines from the Wisconsin Milk Marketing Board for pairing cheese with the proper accompaniments

by: Sarah James

Mushroom Lasagna

Recipe: Mushroom Lasagna

We’ve found the best vegetarian lasagna recipe

by: Sarah James

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Wisconsin Leads U.S. in Total Awards at World Contest

Wisconsin cheesemakers claimed a total of 31 awards at the recent 2012 World Cheese Awards competition, the largest cheese contest in the world.

by: admin

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Recipe: Savory Cornmeal and Chive Waffles

Today we’re putting together two of our favorite breakfast foods: waffles and eggs. We found this recipe from food blogger Joy the Baker, who takes the traditional waffle and turns it on its head.

by: Sarah James

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Cocktail Friday: Kashmir Sour

Looking to celebrate the weekend in Prohibition-style? Serve up this unique cocktail from our friend’s at Bittercube, featuring rum, tart lemon and an out-of-this-world Garam Marsala syrup.

by: Ira Koplowitz

Asparagus Salad

Roasted Blue Valley Gardens Asparagus and Mushroom Salad with Uplands Dairy Proscuitto, Sunny-Side Up Duck Egg and Champagne Vinaigrette

Chef Tory Miller shares his outstanding recipe from the James Beard episode of Wisconsin Foodie.

by: Arthur Ircink

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Q&A with Guy Rehorst and Ira Koplowitz

Wisconsin Foodie contributor Savanah Ladd sat down with Guy Rehorst, owner of Great Lakes Distillery, and Ira Koplowitz, proprietor of Bittercube, to test their Prohibition knowledge, talk cocktails, and learn what we can expect from them both in the near future.

by: Savanah Ladd

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Spotlight Ingredient: Brussels Sprouts

When the cool weather hits you know it’s Brussels sprout season, and at Wisconsin Foodie we just can’t get enough of their mild cabbage-like flavor.

by: Sarah James

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