From Naples to Door County: A Chef’s Journey to Honest, Local Food
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RECENT EPISODES
Ahan
Wisconsin Foodie host Luke Zahm visits Ahan in Madison, where Chef Jamie Brown-Soukaseume blends her Laotian heritage and experience in her family's Chinese restaurants to create a unique Southeast Asian culinary experience. Focusing on fresh, local ingredients, she crafts flavorful dishes like papaya salad and lemongrass chicken, sharing her story and passion with Luke over a delicious meal.
Beulah Family Homestead
Wisconsin Foodie features former Wisconsin Badger and NBA player Marcus Landry, who founded Beulah Family Homestead. The farm connects children to the land through sustainable practices and education about food production. The episode shows young people learning about farming and concludes with host Luke Zahm and Landry enjoying the farm's bratwurst.
Clario Farmstead Pasta | Louie’s Finer Meats
Wisconsin Foodie visits Clario Farmstead Pasta in Sturgeon Bay, showcasing Claire and Mario Micheli's small-batch organic pasta with local flavors. The episode then explores Louie’s Finer Meats in Cumberland, a multi-generational establishment famous for over 100 award-winning bratwurst, sausages, and smoked meats. Finally, host Luke Zahm creates a farm-to-table dish with Louie’s Italian sausage, local pasta, and fresh vegetables, celebrating Wisconsin's food culture.
Flour Girl & Flame | Alice’s Garden
In this episode of Wisconsin Foodie, host Luke Zahm visits West Allis to explore Flour Girl and Flame, a wood-fired pizza haven led by Chef Dana Spandet. Known for their rustic cooking style and locally sourced ingredients, the team celebrates their fourth anniversary at Alice’s Garden Urban Farm, a hub of urban agriculture and community connection. Luke delves into the artistry behind their Wisconsin-inspired pizzas, including Detroit-style creations, and highlights the local farmers and producers behind their ingredients. At Alice’s Garden, curated by Venus Williams, the episode also uncovers the garden’s role in fostering food security, cultural preservation, and urban sanctuary. This is a story of food, community, and intentionality brought to life through delicious, wood-fired cuisine.
Beef-a-Rama | McGregor’s Blink Bonnie
In this episode of Wisconsin Foodie, host Luke Zahm immerses you in the heart of the Northwoods, starting with the lively Beef-A-Rama in Minocqua, Wisconsin, a "Northwoods Mardi Gras" featuring 31 roasters competing in categories like wood-fired, charcoal, and gas grilling, with creations ranging from Asian-inspired marinades to classic Midwest flavors. The journey continues to the legendary McGregor’s Blink Bonnie Supper Club in Saint Germain, Wisconsin, where sizzling steaks, buttery scallops, and crispy hash browns showcase the essence of Midwestern comfort food. Celebrate the rich traditions, bold flavors, and vibrant community spirit that make Wisconsin's culinary heritage unforgettable.
Black Garlic | Black Garlic and Blue Cheese Ice Cream
In this episode of Wisconsin Foodie, host Luke Zahm takes us to Lafarge, Wisconsin—home to North America’s largest organic black garlic producer. Explore the fascinating journey of black garlic, from the Driftless Region’s rich farmland to a sophisticated fermentation process that transforms raw garlic into a sweet, savory delicacy with umami-rich flavor notes. Join Luke as he meets the dedicated farmers and Amish community contributing to this unique ingredient, learns about its culinary versatility, and even crafts an inventive black garlic ice cream paired with blue cheese for an unforgettable flavor experience. Discover the deep-rooted traditions, innovation, and community spirit behind this transformative ingredient.
MULLINS CHEESE | KNOWLTON HOUSE DISTILLERY
In this episode of Wisconsin Foodie, host Luke explores the connection between dairy farming and spirits production. He visits Mullins Cheese in Knowlton, Wisconsin, to learn about the cheesemaking process and the innovative ways they utilize whey, a byproduct of cheesemaking. The episode then takes viewers to the Knowlton House Distillery, where they discover how whey is transformed into spirits like vodka and gin. This unique approach to sustainable production highlights the ingenuity and dedication of Wisconsin's dairy farmers and distillers.
mke chefs collab | Sterling Farm | Alsum farm and produce
In this episode of Wisconsin Foodie, host Luke Zahm embarks on a flavorful journey showcasing Wisconsin-grown potatoes. At the Milwaukee Athletic Club's prestigious MKE Chef Collaboration Dinner, Luke joins local culinary legends to craft a dish that highlights the dedication of central Wisconsin farmers and the versatility of this humble ingredient. From visiting Sterling Farms to witness sustainable potato farming practices firsthand, to exploring the processing innovations at Alsum Farms, this episode is a heartfelt tribute to Wisconsin's third-largest potato industry in the U.S. Watch as Luke elevates the potato with gourmet techniques, creating a dish that celebrates local flavors, sustainability, and culinary craftsmanship.
The national mustard museum | Pulled pork recipe
In this episode of Wisconsin Foodie, host Luke Zahm heads to Middleton, Wisconsin, for the wild and wonderful National Mustard Day at the National Mustard Museum! With over 6,900 mustards from around the world, it’s a mustard lover’s dream come true. Luke hangs out with founder Barry Levenson, who turned his quirky passion for mustard into a global sensation, and explores everything from mustard ice cream to mustard-glazed treats. Plus, Luke cooks up a juicy pork shoulder with Gorman Thomas's famous Stormin' Gorman mustard sauce, proving that mustard is the secret ingredient you never knew you needed.
Kwik Trip Glazers | Glazer Bread Pudding
Join Wisconsin Foodie as we go behind the scenes at Kwik Trip's Central Bakery in La Crosse, Wisconsin, the birthplace of the legendary Glazer donut. Witness the full process as we follow the journey of a fresh Glazer, from mixing to frying to glazing, before finally tasting it fresh off the line. Kwik Trip produces over 47 million Glazers every year. These pillowy, airy, perfectly glazed donuts are a staple across the Midwest. This episode also includes a unique recipe for Glazer Bread Pudding, complete with caramelized bananas and bourbon sauce.
3 Brothers Farm | Uncle Wolfies Breakfast Tavern
In this episode, Luke Zahm visits Three Brothers Egg Farm in Oconomowoc, Wisconsin, to explore how a multigenerational family farm balances sustainable farming with raising their children. From collecting eggs alongside 3,000 pasture-raised, certified organic hens to discussing the farm's deep connection to the land, Mike and Courtney share their inspiring journey. Then, we follow their high-quality eggs to Uncle Wolfie’s Breakfast Tavern in Milwaukee, where owners Wolfgang and Whitney explain how these exceptional ingredients elevate their dishes. Join us for a celebration of local food, family values, and the delicious impact of community farming.
In this episode, Luke Zahm takes us on a culinary and cultural journey along the Mississippi River, starting with a paddle through its ever-changing waters and leading to the charming Chef Shack in Bay City, Wisconsin. Co-owners Carrie Summer and Lisa Carlson share their story of blending world-class cuisine with local ingredients, inspired by their travels and rooted in community. From food truck adventures at farmers' markets to exquisite seasonal tasting menus, Luke dives into the passion, creativity, and dedication that have made Chef Shack a celebrated destination. Join him as he explores the flavors, stories, and craftsmanship behind every bite.
Chef Shack
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