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Thursday, January 29, 2015 |  Madison, WI: 32.0° F  Overcast
The Daily


Sins of the Sconnies: A poutine recipe with bratwurst

Don't blame me for what I'm about to suggest. Blame Canada, home to Quebec's bar-food staple, poutine: a heavenly/sinful combination of fries, gravy and cheese curds, and often other toppings. It's like Canada out-Sconnied Wisconsin, and that just can't stand. >More
 Madame Fromage: Liederkranz from DCI Cheese and Chalet Cheese Co-op

Imagine the opposite of a breath mint, a cheese so oniony and powerful that even mice would retreat into their holes. What you have is America's own stink mint, a takeoff on Limburger that was once known as Liederkranz. >More
 Madison eats agenda: Taste of Willy, markets, Syttende Mai, Morel Mushroom Festival

This coming week, in events that get to your heart through your stomach. >More
 Dane County Farmers' Market: Harvest Moon Herb Farm

The inspiration for Harvest Moon Herb Farm began while Jill Yeck was living on Long Island. During a canoe trip, she came upon a small detour in the river and decided to explore it. Much to her surprise, the small creek led to an herb farm just a short distance from the river. Intrigued by the farm, she decided to contact the owners and ended up becoming an apprentice there for seven seasons. >More
 Brickhouse BBQ has good ribs -- and 40 local beers on tap

It's hard to miss the new Brickhouse BBQ. The squat, bunker-like building on West Gorham that houses the restaurant basically exemplifies its name. And it looks a bit forbidding. But once you open the door to the three-story interior (topped by a rooftop terrace), everything is light and airy. There are gleaming wood floors, a big open stairwell, a handsome bar, and well-spaced chunky wood tables. The waitstaff, dressed down in black tees, is efficient and cheerful. >More
 Cookbook cues: A Cook's Journey to Japan by Sarah Marx Feldner

Feldner wants to demystify Japanese cooking at the same time that she showcases food typical of the average Japanese home. These recipes are all from cooks Feldner knows personally or met in the course of her research; each recipe has a back story interesting to the armchair traveler as well as the cook. >More
 Madison eats agenda: Markets, benefits, brats, Botham Vineyards, Mother's Day

This coming week, in events that get to your heart through your stomach. >More
 Dane County Farmers' Market: Domann's Plants

Mary and Jack Domann of Domann's Plants in Beaver Dam began their journey to the Dane County Farmers' Market by not selling plants at all. In the early 1980s, they were selling arts and crafts at regional flea markets, but this did not provide year-round business, and neither was very happy with the products they were offering. >More
 The new Roman Candle in Fitchburg breaks out the sandwich board

From the start, Roman Candle stood out through its decor. The original mothership on Williamson Street had the look of the hipster's pizzeria, with its bright oranges and starburst motifs. The list of available toppings for Roman Candle's pizzas announced it was no ordinary pizza place either, with pine nuts, chipotle peppers, prosciutto, roasted asparagus, caramelized onions, and Fountain Prairie local beef populating the long list. Yet there wasn't anything weird about the pizzas. >More
 Madame Fromage: Red Hawk from Cowgirl Creamery

Many of my friends are triple-crème lovers. Me? I don't freak for brie. I like the stinkers, and most brie is too grassy, too tame. A couple weeks ago, that changed. Oh mercy, I ate a triple-crème with an orange rind and a peanutty vibe. >More
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