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Wednesday, July 30, 2014 |  Madison, WI: 77.0° F  Partly Cloudy
The Daily

FOOD AND DRINK

Madison eats agenda: Beekeeping, Bockfest, Indulgence, chili cook-off

This coming week, in events that get to your heart through your stomach. >More
 Salvatore's Tomato Pies score when made by the right hands

I'm going in for seconds at Salvatore's Tomato Pies in Sun Prairie, which in this line of work isn't always a good thing. It may mean the first visit left something to be desired -- which it did. But it also means a clean slate, and in that regard, Salvatore's ended well. >More
 It's time for the spring of beers with Great Dane and Capital Brewery bocks

When you start seeing bock beers, you know winter isn't far from over. Traditionally, bock beers are brewed in fall and released in the spring. In Wisconsin, bocks usually start turning up in February and linger well into warmer weather. Two Madison brewers who do the style very well are the Great Dane's Rob LoBreglio and Capital Brewery's Kirby Nelson. >More
 Cookbook cues: All About Roasting: A New Approach to a Classic Art by Molly Stevens

The aroma of roast chicken or the look of perfectly caramelized beef tenderloin wakens my inner cavewoman and makes my mouth water, but preparing it makes me edgy. A botched dish is costly (to your wallet, and potentially your belly). And compared to simmering a nice bean soup, there are a lot of questions of faith. >More
 Madison eats agenda: La FĂȘte, Death By Chocolate Bake Off, Distill America, Mad City Mardi Gras

This coming week, in events that get to your heart through your stomach. >More
 Madison's new breed of bartenders perfect the craft cocktail

When I enter bartender Chad Vogel's downtown loft apartment, it's a construction site. Tools and large pieces of wood are sprawled haphazardly on the floor, and at one end of the living room, the looming hulk of an unfinished countertop leans against the wall. Nearby, newly completed shelves house a quantity of liquor bottles that would rival a well-stocked commercial bar. >More
 Madison's new breed of bartenders: The Obsessive Mr. Punch, Chad Vogel

As one of the instigators of the Slow Pig event this past fall at the Madison Club, Vogel is at the forefront of pushing the craft cocktail scene here. The event brought together Madison and Milwaukee bartenders to each serve two signature cocktails. >More
 Madison's new breed of bartenders: The Curious Collaborator, Hastings Cameron

Cameron got his bartending start at Samba, where then-sommelier Bob Hemauer encouraged his insatiable cocktail curiosity. "Still, when I go out, I try to order things I haven't had before just to stretch myself," says Cameron. "I drink beer or whiskey, but depending on the cocktail setting I'll drink anything - especially if there is interesting contrast." >More
 Madison's new breed of bartenders: The Cigar-Smoking Grande Dame, Vanessa Shipley

Who gets to work at the place where they had their cocktail epiphany? Vanessa Shipley does. She has worked at Maduro for eleven years and managed the bar for the last 10. A German major at the UW-Madison originally from Cedarburg, she first stepped into Maduro on the recommendation of her roommate, who at the time was a cocktail waitress there. "I wasn't much of a drinker," Shipley recalls of her first magical drink (2 ounces Jepson brandy and .5 ounce Licor 43). "It took me two hours to finish it. But I thought it was amazing, and that's when my education began." >More
 Madison's new breed of bartenders: The Italian Florist, Kevin Trottier

"I'm the florist and I also helped paint," says Trottier of his duties at Osteria Papavero. Another Madison bar veteran, he began craft cocktailing at the restaurant when his Italian customers started bringing in their homemade liqueurs for him to try. >More
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