Venison Sausage with Asiago Cheese

A recent gift of spicy venison sausage came with a warning - don't over cook or it will dry out. This is pretty standard fair for any cut of venison, but often the pork fat added to sausages provide all the moisture needed. But these were not natural casings, and the links were not sealed [...]

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New Purveyors Added

We're happy to announce that we have added three new sources to our Purveyors page, two processed meat sources and one for smoked fish. In Port Washington, WI there is a small, white storefront tucked back off the main street, where you can find a variety of Great Lakes area fish that have been brined [...]

Goat Cheese Plate

From clockwise from bottom-left: Cardona from Carr Valley in La Valle, WI, Evalon from LaClare Farms in Chilton, WI, Landjaeger with Door County Cherries from Zuber's in Monroe, WI, and Eleven Brothers from Boston Post Dairy in Enosburg Falls, VT. The grassy, herbaceous flavors of goat cheeses are complemented by the sweet and salty counterpoint [...]

Of Festivals and Fun

We will not often highlight current events, as the ambition of this website is to promote a larger understanding of an emergent culinary movement, not simply what is currently popular.  Yet a number of events occurring the next few weeks are great opportunities to get out and experience the ethno-culinary inspiration that underpins Great Lakes [...]

Underground Food Collective

Just off the main street headed towards the impressive capitol building in Madison, WI is a small store tucked back on a fairly quiet street.  The tiny store front is the retail location for the Underground Food Collective that also operates Forequarter in Madison. The inventory is an eclectic mix of artisan products, both fresh and [...]