Screen shot 2015-01-19 at 2.57.51 PM

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.



More Articles

479749_10100203759152024_577195769_n

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

IMG_1743

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

7-andre-brussel-sprouts-400

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

Roelli-Cheese-Cellars

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

image002

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

Mulled Wine

Cocktail Friday: Bittercube Mulled Wine

Each week we to talk to Ira from Bittercube about cocktails. This week he shares a seasonal recipe for mulled wine.

by: Ira Koplowitz

sweetwatercresssandwich

RECIPE: The Birthday Sandwich

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!

by: Myrica Von Haselberg

TACO2

RECIPE: Wisconsin Cheese Curd Tacos

Recipe by Myrica Von Haselberg of Horno Magico

by: Myrica Von Haselberg

acs-2012-meet-the-cheesemaker-screen (8 of 9)

On Location at ACS: Meet the Cheesemaker

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.

by: JCapenter

Outpost Natural Foods Co-op v2
WMMB - Rotational AD
Underwriters
Wisconsin Milk Marketing Board Outpost Natural Foods Co-op Potawatomi Dept of Natural Resources Illing Co FaB Wisconsin Society Insurance

Copyright © 2012 Wisconsin Foodie. All rights reserved.

Use of this Site constitutes acceptance of our User Agreement and Privacy Policy. The material on this site may not be reproduced, distributed, transmitted, cached, or otherwise used, except with the prior written permission of Wisconsin Foodie