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Crops and Products: beer, apples, cheese, sausage, maple syrup, Door County
cherries, wild rice, cranberries, honey, morel mushrooms,
sweet corn, bison, hickory nuts, rhurbarb, strawberries, ginseng,
horseradish, asparagus, and more.
Read all about it. |
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Regional Dishes: cream puffs, Sheboygan bratwurst "with the works," Door
County fish boil, chicken booyah, limburger sandwich, Friday night fish fry, brandy old-fashioned
cocktail, deep-fried cheesecurds, whitefish livers, and more. |
Ethnic Specialties: Native American frybread, Bratwurst soup, Belgian
pie, Bohemian kneecaps, Polish perogies, Armenian madagh (lamb stew), Danish kringle,
Hmong Chicken, Southern black-eyed peas, Cornish pasties,
Norwegian meatballs, and more.
Read all about it. |
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Specialty Markets: family-run bakeries, fresh fish houses, country meat
markets, chocolate shops, prize-winning cheese factories, frozen custard stands,
ethnic groceries, and more.
Read all about it. |
Food Festivals: Cranberry Festival, Green County Cheese Days, Walleye Weekend,
Bratwurst Day, Syttende Mai, Germanfest, Beef-a-rama, Cinco de Mayo, Milwaukee Beer
Festival and Blessing of the Bock, Watermelon Festival, and more.
Read all about it. |
Farmers’ Markets: heirloom apple orchards, artisanal cheese, organic
vegetables, gourmet meats, baked goods, home-canned preserves and pickles, roadside
fruit stands, farm-raised fish, fresh flowers, and more.
Read all about it. |
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Church Suppers: Catholic fish fries, Lutheran lutefisk and lefse dinners, Greek
Orthodox banquets, German pork hocks and sauerkraut feeds, spaghetti suppers, pancake
breakfasts, chicken-and-mashed potato dinners, and more. |
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Restaurants: Ovens of Brittany, Norske Nook, L’Etoile, Sanford, The White Gull Inn, O.J.’s Mid-Town Restaurant, The Old
Rittenhouse Inn, The American Club, Quivey’s Grove, and more. |
People: butchers, bakers, cheesemakers, dairy farmers, brewers, winemakers,
commercial fishermen, chefs, home cooks, wild rice gatherers, asparagus growers,
trout farmers, candymakers, cafe owners, church supper volunteers, and more. |
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Trends and Traditions: deer-hunting, brewpubs, tail-gating, powwows, picnicking,
neighborhood bars, supper clubs, ice-fishing, Friday night
fish fry, morel hunting, home-brewing, custard stands, maple sugaring, and more. |
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History: immigrant stories, pioneer
foodways, the birth of the dairy industry, the history of cheese factories, Great
Lakes fishing, the invention of the ice cream sundae, the Ovens of Brittany restaurant
chain, and more. |
Cheese: white cheddar, longhorn Colby, Amish blue, baby Swiss, brick,
muenster, romano, squeaky cheesecurds, limburger, parmesan, mozzarella, brie,
chevre, and more.
Read all about it. |
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Fun Stuff: cheeseheads, eating contests, fish tales, Cow Pies, Mount Horeb
Mustard Museum, wild game feeds, Hamburger Museum, and more. |
And Of Course....Recipes: maple cream apple tart, spicy corn kernel cake,
crock dill pickles, wild rice beer stuffing, smoked whitefish chowder, angel food
candy, maple rhubarb pie, tomato dill soup, bison mushroom stew, roast root
vegetable gratin, cheddar cheese coins, and lots, lots more. |
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