This week on Wisconsin Foodie, we help Gretchen Mead install gardens in people’s as part of the Victory Garden Initiative. Then we come back to see how Concordia Gardens has grown over the season.
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.
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.
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.
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 building modern aging cellars, Wisconsin cheesemakers are producing original cheeses that best the cheeses coming from classic European aging caves.
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.
Each week we to talk to Ira from Bittercube about cocktails. This week he shares a seasonal recipe for mulled wine.
Your special day calls for a special sandwich. Make this for a birthday, or anytime you want something really special. This is great packed up for an autumn picnic!
Recipe by Myrica Von Haselberg of Horno Magico
Jeanne Carpenter of the Cheese Underground takes us to the American Cheese Society conference in Raleigh N.C to get a behind the scenes look at the biggest cheese gathering in the county.