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Feature: LotFotL Farm | Beans & Barley
Episode 1, Segment 1: This week on Wisconsin Foodie we make the connection from the ground to the plate.
Cooking: Usha Bedi | Aloo Baingen
Episode 1, Segment 2: Chef Usha Bedi owner of the former Dancing Ganesha prepares a traditional Indian dish using local produce from LotFotL Farm.
Feature: Honeypie Cafe | Comet Cafe
Episode 2, Segment 1: This week on Wisconsin Foodie we visit two cafes that are changing the standard of how we look at cafe dining.
Cooking: Chef Adam Lucks | Iowa Skinny
Episode 2, Segment 2: Chef Adam Lucks of Honeypie Cafe and Comet Cafe joins us in the Milwaukee Public Market Kitchen to show us his version of the Iowa Skinny.
Drink: The Color of Wine
Episode 2, Segment 3: Jessica Bell explains what to look for when looking at the color of wine.
Feature: Iron Cupcake
Episode 3, Segment 1: This week we feature the world of competitive cupcake making, following three bakers as they prepare for competition.
Cooking: Pear and Honey Tarts
Episode 3, Segment 2: Carrie Rowe and Diana Sieger from Outpost Natural Foods join forces for a monthly column called “Pantry Raid”. They bring their magic from the page to the screen.
Drink: Wine and Chocolate Pairings
Episode 3, Segment 3: Jessica Bell stops into Atomic Chocolate to meet with Owner Sean Henninger, they will pair Sean’s chocolates with Jessica’s wine (and beer).
Feature: Dane County Farmers Market
Episode 4, Segment 1: The Dane County Farmers Market is the largest producer-only farmers’ market in the country and we were fortunate to get a tour from one of our favorite chefs Tory Miller.
Cooking: Tory Miller | Pan Roasted Chicken
Episode 4, Segment 2: Chef Tory Miller from L’Etoile in Madison joins us in the Milwaukee Public Market Kitchen to a farm fresh meal.
Drink: Corks, Zorks, Vino Locks and Screw Caps
Episode 4, Segment 3: Mark Nord, owner of Downer Wine and Spirits, and Jessica Bell discuss different bottle closures and how to best open them.
Feature: Strauss Free Rasied Veal | Bacchus
Episode 5, Segment 1: We visit with the Strauss family on one of their partner farms to see for ourselves what free raised veal looks like. We then travel from the farm to the plate as Chef Adam Siegel prepares a menu to honor Stauss Veal.
Recipe: Strauss Free Raised Veal Chops
Episode 5, Segment 2: Chef Adam Siegel of the Bartolotta Restaurants and Diane Strauss of Strauss Veal visit the Milwaukee Public Market to prepare a Veal Rib Chop.
Drink: Cheese and Wine Pairing
Episode 5 Segment 3: Jessica Bell visits Larry’s Market to meet with Owner Steve Ehlers to discuss if pairing wine and cheese is an art or a science.
Feature: Nueske’s
Episode 6, Segment 1: We visit the world famous Nueske’s smoked meat headquarters to take a tour with Tanya Nueske.
Cooking: Karen & Jessica Bell
Episode 6, Segment 2: Karen & Jessica Bell meet in the Milwaukee Public Market Kitchen to prepare a Spanish style appetizer called a “Pintxo” using Nueske’s bacon.
Drink: Spanish Wine
Episode 6, Segment 3: Jessica and her sister Karen Bell discuss “txakoli” (a Spanish wine) and the proper way to drink it.
foodie articles
Calling All Chefs - Battle of the Chefs
July 16th, 2010
Madison Medical Affiliates and Wisconsin Foodie Presents: 5th Annual East Town Market- Battle of the Chefs beginning July 31st. If you are a chef and think they can handle the heat, there is still room for you!
Saveur: Local Heroes
July 15th, 2010
In this months issue of Saveur Magazine “The Market Issue” they profile local cheese maker Willi Lehner of Bleu Mont Dairy.
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