When FSR (a trade magazine for the fullservice restaurant industry) came up with a list of 40 rising-star chefs in 2017, almost all of them were working in the nation’s largest cities. Tyler Sailsbery was an exception.
Brandy-loving Wisconsin is the top market for California-based Korbel, buying more than one-third of their annual production, but small-batch brandy from Badger State distilleries are gaining attention too.
Two-time nominee Lisa Carlson and partner Carrie Summer, (who are both Kansas City Barbeque Society Certified judges; Summer’s also a pastry chef), co-own the cozy Chef Shack in Bay City, within a block of the Mississippi River. Their weathered clapboard building, a former tavern, is open—at most—three days and 14 hours per week.
Kenosha’s Italian immigrant history weaves a rich cultural and culinary story.
Pie is a gorgeous vehicle for seasonal fruits, a genius way to make vegetables delicious and the best thing to hurl at a frenemy during a food fight. We’ve got eight places making some of Wisconsin’s most unique and tasty varieties—but don’t even think about starting a food fight at them!
Sarah Holmes’ Wickman House and Trixie’s are excellent dining destinations when in the Door County area.
Wisconsin’s restaurants, cafes and eateries are the best place to go for stick-to-your-ribs comfort food goodness in the fall and winter.
We love our beer and cheese, but getting an authentic taste of Wisconsin when you’re visiting means all that and more. Bring home a little bit of Wisco in these state-made food products.
Milwaukee chef Justin Carlisle spreads the locavore love. Carlisle found his groove in his home state of Wisconsin when he opened Ardent in Milwaukee the fall of 2013.