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


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


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


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


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


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


Wisconsin Cheesemakers Build Aging Facilities

By building modern aging cellars, Wisconsin cheesemakers are producing original cheeses that best the cheeses coming from classic European aging caves.

by: JCapenter


Sanford and Angie D’Amato sell Sanford Restaurant to Chef Justin Aprahamian

After almost 23 years of business, Sanford (Sandy) and Angie D’Amato have sold their award-winning restaurant, Sanford, plus the family building in which it resides, to their Chef de Cuisine, Justin Aprahamian.

by: Arthur Ircink

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