Two of Wisconsin’s preeminent sourdough bakers are featured. At Amaranth Bakery in Milwaukee, husband and wife owners David Boucher and Stephanie Shipley talk about their 2006 opening in the Walnut Hill neighborhood, an area once considered a food desert. Nine years later, this small inconspicuous bakery is creating some of the best artisanal sourdough breads in the state. Their amazing made-from-scratch soups and quiches have made it a meeting spot for the community. In Madison, Andrew Hutchison, co-owner of Madison Sourdough goes through the process of making one of their famous sourdough Miche. Andrew also offers a tour of the cafe, new French style patisserie and grain mill
Tue, Jan 17 at 6:30 pm on WTTW Prime
Wed, Jan 18 at 1:00 am on WTTW Prime
Wisconsin Foodie travels to Shullsburg, WI and meets with Chris Roelli of Roelli Cheese. A behind the scenes tour shows the process of making one of Wisconsin’s most unique and innovative cheeses, Dunbarton Blue. In Viroqua, WI, Luke Zahm, owner and chef at the Driftless Cafe prepares two incredible dishes that incorporate Roelli Cheese.
Tue, Jan 24 at 6:30 pm on WTTW Prime
Wed, Jan 25 at 1:00 am on WTTW Prime
Wisconsin Foodie goes deer hunting with expert hunter Keith Warnke. Before the hunt, Kyle Cherek meets Keith at a shooting range in Eagle, WI to get some tips on shooting and hunter safety. They travel to VonRueden farm in Columbus to try and hunt deer. Keith makes his way to MATC in Milwaukee, WI to meet with culinary instructor Jack Kuestner. There, Keith and Jack demonstrate proper techniques for venison butchery and cookery.
Tue, Jan 31 at 6:30 pm on WTTW Prime
Wed, Feb 1 at 1:00 am on WTTW Prime
In this episode of Wisconsin Foodie Kyle Cherek and Jessica Bell explore the fine culinary delicacies of the Wisconsin State Fair. From maple glazed pork belly wrapped in bacon and deep fried brownies on a stick to the Wis”cone”sin and the iconic Cream Puff, we explore all the fair has to offer.
Tue, Feb 7 at 6:30 pm on WTTW Prime
Wed, Feb 8 at 1:00 am on WTTW Prime
In this episode of Wisconsin Foodie Kyle Cherek visits the Michael Fields Agricultural Institute in East Troy, WI. Kyle tours the grounds with the Garden Manager, Christine Welcher, eventually sitting down to a white linen dinner on the farm prepared by Tyler Salsbury of the Black Sheep. Chef Tyler utilizes what’s in season and what’s coming from the fields for an outstanding dinner on the farm. We also profile Dan O’Leary. Dan has been caring for the bees of Michael Fields for 15 years and is a multi generational beekeeper. We follow Dan as he collects and extracts honey from the hives.
Tue, Feb 14 at 6:30 pm on WTTW Prime
Wed, Feb 15 at 1:00 am on WTTW Prime
In this episode of Wisconsin Foodie Kyle and Jessica travel to Door County to feature two successful food families making their mark in Door County. First we stop at the Wild Tomato in Fish Creek and meet owners Sara and Britton Unkefer. Kyle tries his hand at making some of their incredible wood fire pizza. We then take the pizza to go and head north to Bier Zot, their specialty beer bar that focuses on European and aged beers. In the second segment we meet Bob and Yannique Purman, owners of Island Orchard Cider. Jessica Bell travels through Death’s Door to meet Bob and Yannique at their orchard on Washington Island.
Tue, Feb 21 at 6:30 pm on WTTW Prime
Wed, Feb 22 at 1:00 am on WTTW Prime
In this episode of Wisconsin Foodie we celebrate everyone’s favorite cheese, Cheddar! First we profile Gordon Edgar, famous Californian Cheesemonger by day and cheese writer by night. Gordon has come to WI, his second home, with his new book “Cheddar” and tours a group of enthusiasts through some of his favorite cheddar makers Hennings and Widmers. In our second segment, Kyle travels to L Etoile resturant in Madison for a dinner that brings together three of the best chefs in Wisconsin to celebrate Tony Hook’s special 20 year old cheddar. Chef’s Tory Miller, Justin Aprahamian and Justin Carlisle each prepare a course using a different aged cheddar culminating in the big reveal...Hooks 20 year cheddar.
Tue, Feb 28 at 6:30 pm on WTTW Prime
In this episode of Wisconsin Foodie we travel to one of our favorite spots in Wisconsin, the Driftless area. Rolling hills and fertile soils, the Driftless is home to one of the best food scenes in the midwest. We feature Driftless Organics and meet the young farmers responsible for one of the most influential organic farms in the state. Kyle meets farmer Josh Engel and tours their fields finding their way to the acres of sunflowers that Driftless cultivates for oil that can be seen in the brightest kitchens. In our second segment we meet Dani Lind, owner of the Rooted Spoon popup and wife of Driftless Organics farmer Mike Lind. Dani cooks a very special monthly dinner inspired by a different region. This dinner is inspired by the flavors of Portugal but utilizes ingredients from Driftless Organics and other nearby purveyors.
Tue, Mar 7 at 6:30 pm on WTTW Prime
Wed, Mar 8 at 1:00 am on WTTW Prime
In this episode of Wisconsin Foodie we are able to cross an item from our bucket list, spend the day in New Glarus with Deb and Dan Carey of New Glarus Brewery for Oktoberfest. Jessica Bell meets up with Deb and Dan at their home as they prepare for Oktoberfest, lederhosen and all. As the honorary hosts of the New Glarus Oktoberfest they tap two wooden kegs of staghorn and pass it out to the rabid fans. In the second segment we profile an upstart brewer with big plans of his own. George Bregar of Company Brewing is new to the neighborhood of Riverwest in Milwaukee and to give back to the community he plans to brew a special beer utilizing backyard hops from his neighbors.
Tue, Mar 14 at 6:30 pm on WTTW Prime
Wed, Mar 15 at 1:00 am on WTTW Prime
In this episode of Wisconsin Foodie we profile a new wave of farming, from multigenerational farming roots to first generation pizza making. Kyle visits Stoney Acre Farm in Central Wi. We meet a young family that has decided to stay on the family farm but try something totally different, a pizza farm. To compliment their CSA program, every friday night in season the family opens their farm to the public for a popup pizza shop on the farm. From the crust to the veggies, everything comes from the farm. Utilizing two brick ovens that living outside they have taught themselves the art of pizza making and the community has taken notice as hundreds of people come out each Friday.
Tue, Mar 21 at 6:30 pm on WTTW Prime
Wed, Mar 22 at 1:00 am on WTTW Prime
In this episode of Wisconsin Foodie we feature a festival that beats all festivals (for cheese) Cheesetopia. Cheesetopia is an event created by Cheesemonger and overall Cheese geek, Jeanne Carpenter, that showcases the best of the best in Midwest cheeses. Kyle crashes the first ever party, meets some of our favorite Wisconsin cheesemakers and tries some award winning cheese. At the event Kyle meets one cheesemaker in particular, Katie Furman of LaClare farms. Katie is in her twenties and becoming one of the most awarded cheesemakers in Wisconsin for goat cheese, most recently winning runner up for Best Cheese in America. Kyle hits the road to visit, tour and indulge in some of the award winning cheese coming from LaClare farm and get some perspective on what makes their cheese so special.
Tue, Mar 28 at 6:30 pm on WTTW Prime
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