Meet Milwaukee's Gretchen Mead and discover her Victory Garden Initiative, a program in which volunteers create raised bed gardens throughout the city to promote food growth in urban spaces. Host Kyle Cherek helps build gardens and meets the lucky folks receiving them. We catch up with Gretchen four months later to see the progress at the Victory Garden's own urban farm, Concordia Gardens.
Tue, Feb 16 at 6:30 pm on WTTW Prime
Wed, Feb 17 at 1:00 am on WTTW Prime
In this episode of Wisconsin Foodie we travel to Door County to meet with Jesse and Rachel Johnson, owners of Door County Creamery. Door County Creamery is a goat dairy farm and creamery located in Sister Bay. We get a tour of the farm, meet their goats and then make our way back to the creamery to make fresh chevre. After a day of goat wrestling and cheesemaking, we pay a visit to Door County Brewery to meet with Owner John McMahon and discuss why he decided to open a brewery and what we can expect from their brews.
Tue, Feb 23 at 6:30 pm on WTTW Prime
Wed, Feb 24 at 1:00 am on WTTW Prime
In this episode of Wisconsin Foodie we focus on the art of the Farm Dinner. First we travel to the Fondy Farm in Port Washington to meet up with Young Kim and a roster of Milwaukee’s best chefs for a 6 course meal utilizing food from the farm and that celebrates the farmers responsible for the food. Then we travel west to past Madison to Primrose CSA farm were Edible Madison is hosting a dinner prepared by Chef Tory Miller and Portland Chef Naomi Pomeroy of “BEAST”. The dinner’s goal is to celebrate the food movement of Southern Wisconsin, shine a national spotlight on our distinct culinary region and raise funds to teach kids vital life skills: how to grow and cook good, nutritious food.
Tue, Mar 1 at 6:30 pm on WTTW Prime
Wed, Mar 2 at 1:00 am on WTTW Prime
Cheese Days Travel to Monroe to celebrate 100 years of Green County Cheese Days! Start off with Limburger and Braunschweiger sandwiches at Baumgartner's Cheese Store and Tavern, and talk with several area master cheesemakers. Discuss the fine art of yodeling with Kerry Christensen, learn how to make the perfect fried cheese curd and end the day with a tour of the town square with Mayor William Ross.
Tue, Mar 8 at 6:30 pm on WTTW Prime
Wed, Mar 9 at 1:00 am on WTTW Prime
– Westson's Antique Apple Orchard Visit one of Wisconsin’s original apple orchards, where more than 120 apple varieties, some on the verge of extinction, are treated as art. Tour the orchard with owner Kenneth Weston and his daughter Genevieve, and make cider with Ethan Keller. Follow the cider the New Glarus Brewery, and then visit Apple Sauced, an event hosted by Edible Milwaukee and MKEfoodies.
Tue, Mar 15 at 6:30 pm on WTTW Prime
Wed, Mar 16 at 1:00 am on WTTW Prime
Kyle Cherek and crew travel to Palmyra, WI to visit Rushing Waters Fisheries, Wisconsin’s largest trout farm nestled on 80 acres of pristine forest and valleys at the edge of the Southern Kettle Moraine State Forest. Peter Fritsch, president of Rushing Waters offers a tour. Kyle makes a noble attempt to catch his own dinner. Later, fish is followed from the pond to the kitchen. Chef Zachary Combs shares his favorite recipes, including Trout Almondine.
Tue, Mar 22 at 6:30 pm on WTTW Prime
Wed, Mar 23 at 1:00 am on WTTW Prime
Chef Justin Carlisle of Ardent Restaurant in Milwaukee discusses his philosophies in the kitchen and how his family impacts the menu. Justin leads a tour of his family’s farm in Sparta, where he gets many of the products for his restaurant, including beef. Gary Craig of Craig's Meat talks about the butcher/family/chef relationship. Kyle meets Justin back in the kitchen for a small tasting menu that reflects his present culinary style that's very much rooted in the past. Finally, after the doors are closed at Ardent, they re-open an hour later as Red Light Ramen, a late night Ramen shop featuring a very traditional style Ramen and untraditional crowd.
Tue, Mar 29 at 6:30 pm on WTTW Prime
Wed, Mar 30 at 1:00 am on WTTW Prime
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, Apr 5 at 6:30 pm 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, Apr 12 at 6:30 pm 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, Apr 19 at 6:30 pm on WTTW Prime
Tue, Apr 26 at 6:30 pm 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.
Sun, Feb 14 at 11:30 am on WTTW HD
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.
Sun, Feb 21 at 11:30 am on WTTW HD
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.
Sun, Apr 3 at 11:30 am on WTTW HD
In this episode of Wisconsin Foodie we feature the true local food of Wisconsin and explore native cuisine from festival favorites like Fry Bread to the more traditional and historical like Wild Rice. In our first segment Kyle stops by the Indian Summer Festival in Milwaukee. There we meet local characters and try some delicious native staples. In our second segment we travel to a reservation near Lac du Flambeau to profile Greg Johnson of the Ojibwe tribe. Greg takes us out on the water to show us how to harvest wild rice. Later we return to cook the rice, but in a very unconventional way. All while learning about the culinary traditions and philosophies of the Ojibwe tribe.
Sun, Apr 10 at 11:30 am on WTTW HD
Sun, Apr 24 at 11:30 am on WTTW HD
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