The Restaurants page has been updated; always a bittersweet process. There is a bitter taste with the closing of a restaurant and some were real favorites. On a much sweeter note, a number of new restaurants have been added to our lists of Great Lakes representative restaurants, inspired in part by the recent James Beard [...]
Author: robertholtonwi
Rye-crusted Walleye with Horseradish Sauce
A recent trip to Harvey House in Madison featured a walleye entree with a horseradish sabayon which was revelatory. The texture of the sabayon was souffle-light and the horseradish created a sensation of enhanced aroma for the entire dish. Paired with rye crusted walleye and spaetzle, it provided a hint to answer a question posed [...]
Restaurant – Harvey House
A delightful dining experience at Harvey House, inspired by its feature on Top Chef. The meal showcased elevated Great Lakes Cuisine, highlighted by dishes like pan-seared walleye with horseradish sabayon. The ambiance complemented the exceptional service.
Culinary Journeys – Kyoto, Japan, Part 2
In Kyoto, the journey included visits to museums, temples, and whisky experiences. Highlights included Sanjusangen-do's 1001 Kannon statues and a distillery on Lake Biwa. Culinary adventures featured seafood and whisky pairings, culminating in a return to Isami Sushi. The trip concluded with a bullet train ride back to Tokyo, reflecting on the journey.
Culinary Journeys – Kyoto, Japan, Part 1
Continuing our culinary journey through Japan, echoing Basho's haiku style. Recounting experiences with traditional and modern Japanese meals, highlighting kaiseki dining and street food. Connecting food with culture, emphasizing the flavors of sushi, matcha, and regional cuisine, while exploring themes of tradition and creativity.
Great Lakes Cuisine 