I have always enjoyed a good beer cheese soup; rich, creamy, satisfying deep in the belly. A traditional German soup prepared since medieval times, it’s simply a combination of stock, beer, and cheese thickened with a starch (such as flour, stale bread, or potato). Here in Wisconsin, with our substantial German heritage, the soup is [...]
Author: robertholtonwi
Whitefish Bratwurst
As I’m watching season 7 of Chef’s Table, episode 3 covers Angel Leon and his quest to promote seafood charcuterie. His restaurant, Aponiente in Cadiz, Spain, has now been awarded 3 Michelin stars and Chef Leon is passionately committed to taking local ingredients and transforming Spanish cuisine. One of the big innovations was to make [...]
Restaurants Updated
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 [...]
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.
Great Lakes Cuisine 