|André Darlington on food, wine and dining in Madison, Wisconsin.|
148 Articles foundFanfare for fall dishes around Madison: Cult cheeses, goat dates and a late-night breakfast
The arrival of Rush Creek Reserve, the cult cheese from Uplands, has become a yearly harbinger of approaching cold weather. When the gooey local favorite appears, it signals that dining habits are in the midst of adjusting to warmer, richer and heavier foods. Here are some noshes, as well as some kitchen transitions, that stand out during these shortening -- and fattening -- days. >MoreFood-friendly wines for the Thanksgiving table
After years of pushing recipes to the limit, I've finally learned to play Thanksgiving straight. We Americans have enough newness and change to cope with in our lives; too much distortion to this iconic meal (whatever your tradition) and guests just pine for the familiar. My recommendation? Put down the Bon Appetit and enjoy yourself. >MoreFrom Japan to Mineral Point: Kusaka is an unexpected rural find
To put things into perspective, you should know that all the ramen noodles in New York City come from just three factories (other than at a few spots like Ippudo). Los Angeles has more handmade ramen outposts than NYC, but not by a lot, and as far as I know there isn't a single Chicago establishment that makes its own Japanese noodles. A few places in Chicago's Chinatown offer house-made hand-pulled noodles, but they're not ramen. >MoreTop five foodie secrets to success at the Isthmus Food & Wine Festival!
Got your ticket to the Isthmus Food & Wine Festival? Great! Not yet? You can purchase tickets online! Once you're ready, here's the skinny on what to do next before the fest. >MoreRed wines for fall: Beware, you may develop a taste for Barbarescos and Barolos
Brisk fall weather means donning cozy sweaters, assembling that first batch of chili, and drinking Nebbiolo. Nebbiolo is the red varietal associated with the Piedmont region in Italy, and the grape from which we get the famed wines of Barbaresco and Barolo. >MoreYou're invited to the Isthmus Food & Wine Festival!
We welcome you to join us in a celebration of Madison's vibrant wining and dining scene at the new Isthmus Food & Wine Festival. Throughout this two-day event you'll experience enlightening presentations by knowledgeable producers, watch up-close as top local chefs create celebrated dishes, and delight your taste buds with demos from award-winning exhibitors. >MoreMy eat-local challenge: Four weeks of exclusively regional food
Over the last decade, food has become a national pastime. It's even become a spectator sport. Television shows like Iron Chef and Chopped captivate millions of viewers, turning once obscure chefs into full-blown celebrities. An entire generation is growing up "foodie," dining out constantly, reviewing restaurants on blogs and taking photo after photo of it all. >MoreThree books for the locavore cook
By far my favorite book for reproducing the flavors of Wisconsin's terroir is Brett Laidlaw's beautifully written Trout Caviar: Recipes from a Northern Forager (Minnesota Historical Society Press). In it he forages, fishes and finds paradise while living in a little cabin in Dunn County. I stayed up late reading this edible homage to Wisconsin rivers and fields from cover to cover. >MoreWisco wine: Hits and misses from local vines
Late August and early September was grape harvest here in Wisconsin, so the stomps are mostly over. But now is an ideal time to visit local wineries, enjoy the coming fall colors, and sample some of our state's homegrown adult grape juice. This summer I crossed paths with a number of indigenous bottles, and that might be due to the fact that new wineries are popping up nearly as fast as new distilleries. >MoreDriftless Depot in Spring Green is a doozy of a deli
When the Michelin tire company began publishing its famous star-based restaurant guide in 1933, it was to encourage the then-new pleasure of driving to dining destinations. The guide helped -- and still does -- advise motoring foodies where to go for superb cuisine in the French countryside. >More