Wisconsin Foodie

Jessica and Erika Jones, started Giant Jones Brewery in Madison, WI to brew big beers for everyone, focusing on classic style high ABV beers. One thing that sets this independent woman-owned brewery apart is their strict focus to 100% organic brewing. Next, we catch up with Chef Dave Heide, owner of Liliana's Restaurant in Madison, WI. During the pandemic Dave decided to turn his shuttered restaurant into a staging space to create weekly meal kits called Nom Nom Nom Baskets. Each week he recruits a different chef to create a meal plan utilizing ingredients from local farmers.

The Tandem in Milwaukee, WI is not only known for their world class fried chicken but also their connection to the community. As restaurants started to close during Covid, Owner Caitlin Cullen decided to push through and stay open, transitioning the restaurant to serving free meals to those in need. Kevin Jahnke is a 4th generation dairy farmer in Lancaster, WI. After taking over the farm from his father, Kevin and his family decided to go 100% organic and pasture raised, focusing on producing top quality milk. As times became tough for the dairy industry, Kevin decided to diversify the farm by growing 100% organic hemp for CBD products.

The Tornado Room is one of the last standing classic supper clubs in the Madison area. Owner Henry Doane, discusses his concept of the perfect supper club and treats Luke to one of their famous ribeye steak dinners. Next, we head out west to Elmaro Winery in Trempealeau, WI to visit with owners Laura Roessler and her mother Lynita Docken to see first hand how they produce award winning wines with Wisconsin grown grapes.

Did you know that Sturgeon Caviar is one of the most sought after luxury food items in the world? We visit Fond du Lac, WI during sturgeon spearing season to see if we can get our hands on some caviar for ourselves. What makes this product so treasured is that the sale of it is illegal in Wisconsin and only a handful of people know how to take the Sturgeon eggs and turn them into caviar. We meet up with the owner of Wendt’s on the Lake Shawn Wendt as he tours us around and introduces us to Zach and Norb, a team of Caviar makers in Fond du Lac, maybe the last of their kind. Luke also prepares classic Wisconsin Deviled Eggs utilizing Sturgeon Caviar.

Decatur Dairy in Brodhead, WI is home to Wisconsin's only cheese curd Master Cheesemaker. Steve Stettler.

Drive-in burger stands are a bit of a throwback to our foodie past, but not in Kenosha, they are still going strong. Next, we visit Chef Dane Baldwin, Owner of The Diplomat in Milwaukee, WI.

Savory Accents specializes in growing unique peppers from all over the world.

Pig in a Fur Coat is a Mediterranean comfort food restaurant in Madison, WI; Tenuta's Deli in Kenosha.

Hotel Washington is the crown jewel of Door County’s Washington Island. Owner Jeannie Kokes attempts to rejuvenate the island by focusing on the local food. Hiring chefs Matt Poole and Amanda Ebenhoeh to reimagine dining to utilize the island’s food is one way she works towards her goal. She also invested in local farms Hoot Blossom and Folk Tree.

Visit two of Stevens Point’s up-and-coming foodie spots, Main Grain Bakery and Father Fats. First learn how Sarah Jo More’s passion for sourdough grew into her opening Main Grain Bakery. Then meet Chef Christian at Father Fats, which specializes in small plates from around the world containing the unique flavor and personality of their chef.

Discover Wisconsin island food and culture! First travel to Farmhouse Restaurant on Madeline Island to meet with owners Gip and Lauren who tell about island life and their cooking philosophy. Then visit Washington Island’s Island Cafe and Bread Company where owner Heidi Gilbertson guides host Luke Zahm in making and tasting some of their pizzas.

Immy Kaggwa, who moved from Uganda to Milwaukee 30 years ago, wanted to do something that came natural to her: cooking. So she opened Immy’s African Cuisine. Also, meet Tapped Maple Syrup owner Jeremy Solin, who focuses on infusing unique flavors into the highest quality maple syrup from sustainably managed forests in northern Wisconsin.

Seven Seeds Farm in Spring Green transitioned from conventional farming to certified organic, certified 100% grass-fed and Animal Welfare Approved. Meet Michael and Chloe Dolan to get a farm tour and learn more about the transition. Host Luke Zahm then uses Seven Seeds beef to make Steak au Poivre, sharing how to properly cook grass-fed meat.