food

Fermentation Fest: making beer, kraut, yogurt, bread, art-farm bonds

What, besides corn and cows, might you find in farm fields near Reedsburg in October? A. A woodwind quintet and ballet dancers. B. A place to paint silage bags. C. Sock puppets pondering morals and logic. Hah! The correct answer is all of the above. When you talk about culture in this part of south(…)

Hot dog! Food trucks add sizzle to go-local menus

With the sunshine of spring comes a huge craving to fire up the grill and plop on the brats. Such simple, brown-and-sizzle pleasures turn extraordinary about 1,000 miles south. For breakfast: hot skewers of sausage doused with pancake/waffle batter, sprinkled with brown sugar and kissed with a syrup whose artisan flavors change with the season.(…)

Rural ramble: St. Croix curds, cave, Vino in Valley

Former Gov. Anthony Earl in the 1980s dubbed Ellsworth, population 3,200, as Cheese Curd Capital of Wisconsin. The 102-year-old Ellsworth Cooperative Creamery produces 160 pounds of curds every day. “They’re fresh and ready at 11 a.m.,” says the creamery’s Beth Ingli, while busily distributing samples at this month’s annual Wisconsin Restaurant Association Expo in Milwaukee.(…)

Chicago food: beyond dawgs, pizza, Bayless

Jazzed-up hot dogs, deep-dish pizza and any product with chef Rick Bayless’ thumbprint are among the foods that make Chicago famous. Add wiener schnitzel from the Berghoff, burgers from the Billy Goat Tavern, “da pork chop” from Ditka’s and pastas from Tony Mantuano’s Spiaggia. This is Chicago cuisine that – for the average tourist –(…)