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Monday, January 26, 2015 |  Madison, WI: 24.0° F  Light Snow Fog/Mist
The Daily

FOOD AND DRINK

Locavore cuisine comes to a cubicle near you

Wild ramp crepes with smoked oyster mushrooms. Jordandal Farms pork loin, asparagus, rhubarb aioli and baby arugula. Rushing Waters rainbow trout, warm green garlic potato salad and spicy baby greens. This is not from the menu of the latest locavore hotspot. "We focus really on local ingredients and local farms," explains Promega Corp.'s "culinary experience manager," Nate Herndon. >More
 Heritage Bakery & Cafe leads with its sweets

I like to say that a bakery is only as good as its cupcakes. Unfortunately, on my recent visit to the Heritage Bakery & Cafe, it had already sold out of cupcakes. So I was forced to revert to my second standard for assessing bakeries: the pie. But I'm getting ahead of myself. After all, as its name implies, the Heritage Bakery & Cafe is two things, a bakery and a cafe, and I had an entire meal before I tried the pie. >More
 Madison eats agenda: FEED Kitchens, homebrew science, peaceful pizza, Iron Cupcake

This coming week, in events that get to your heart through your stomach. >More
 Stalzy's Deli brings a little of New York to Atwood

Corned beef and pastrami are really part of my DNA. My mom cooked a corned beef she learned to cook from her mom, in Brooklyn (when Brooklyn was more of a slum than hipster central). And my dad knew his brisket too, though that's a more complicated story. >More
 Lunch at Surco Peruvian, Thai-riffic and the Dandelion food carts at Library Mall

Now that it is summerlike, it's been more appealing to slip down to the Library Mall and have a food-cart lunch. It's always good to survey the landscape there, as some carts drop out and others step up. >More
 Madison eats agenda: CSA Field Day, Strawberry Fest, Ivana Kupala, Vegan Fest, Snug Haven

This coming week, in events that get to your heart through your stomach. >More
 Madison Food Explorers guide visitors to the best and the brightest

Think of it as a moveable feast in Hemingway's metaphorical sense of the term. "The idea is that we're tasting history, culture and architecture," says Andrea Hughes. Food, too, of course. The founder, owner and general manager of Madison Food Explorers is explaining the concept behind her gustatory three-hour "Lake to Lake" tours of central Madison. >More
 Bea's Bonnet Snack Shop is one-of-a-kind

You may have had the pleasure of tasting Mary White's raspberry rhubarb tarts, cherry buttercake, or rustic apple pies at her HoneyBee Bakery stand during a farmers' market. Bea's Bonnet brings the same goods, plus a little bit extra, into a bricks-and-mortar nook on Atwood Avenue. On warm days, you may find the bakery stand set up in Bea's Bonnet's backyard, right next to the Capital City bike path. >More
 You don't have to be a health nut to enjoy the Good Food cart

Every year there is some shuffling of food cart locations from campus to the Square and vice versa, as vendors seek a better match between cuisine and customer. FIB's and Santa Fe Trailer pulled up roots from Library Mall and headed to MLK, while the Dandelion headed for campus. And Good Food, previously ensconced in front of the Education Sciences building on West Johnson, is now holding down the corner of East Main and South Pinckney most weekdays. >More
 Time for a new take on barbecue (recipe)

Do you ever have a craving for pulled pork? Sometimes I do. For Memorial Day I tried my hand at making barbecued pulled pork -- cooking slow and low over indirect heat on a grill using a North Carolina-style mop sauce as inspiration and a pork butt roast marinated in hot mustard and maple flavors. There are a few regional variations within North Carolina for barbecue -- it's usually served with a very loose vinegar mop sauce that can include peppers or mustard or tomato depending on where you are in the state. >More
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