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Monday, September 22, 2014 |  Madison, WI: 39.0° F  Fair
The Daily

FOOD AND DRINK

The Coopers Tavern unites Irish and Midwestern flavors

Few Madison restaurants in recent memory have been as eagerly awaited as the Coopers Tavern, a gastropub that speaks Irish with a Wisconsin accent. Coopers has blossomed instantly into a destination on the Square, with a house so often packed that it pays to choose your moment -- no reservations here -- or just plan to nurse a beer (or two) for a while before eating. >More
 Meat substitutes make for a flavorful vegan jambalaya (recipe)

At our house, there's a copy of Tal Ronnen's The Conscious Cook on loan, and in it are pictured succulent cuts of Gardein protein, which I had not heard of until opening said cookbook. Oprah's apparently all over it. And Ronnen is the chef who worked with her during her "21-day cleanse." I figured it must be some space-age celebrity super-food or something, and that I would never see it at a grocery store near me. >More
 Cookbook cues: Luscious Coconut Desserts by Lori Longbotham

I don't know anyone who really, really loves coconut. I've met people who loathe it, but it doesn't seem to inspire the same kind of devotion in sweets-lovers that, say, chocolate does. After reading through Luscious Coconut Desserts, I wonder if coconut hasn't gotten a poor rep in these parts from poor quality shredded dried coconut sold for baking. >More
 Madison eats agenda: Meals for Haiti, Deer & Turkey Expo, Mustard Museum, Lisa Kivirist

This coming week, in events that get to your heart through your stomach. >More
 Capitol Chophouse at the Hilton offers Madison's most assured hotel dining

Almost any urban hotel trying to win attention these days reels in a top chef. In Chicago alone, you can eat your way down and around North Michigan Avenue, from the Peninsula's Shanghai Terrace and Avenues to the Park Hyatt's NoMI, and you'll dine well (though skip Marcus Samuelsson's inedible C-House at the Affinia Chicago, an example of what happens when a celebrity chef never cooks). >More
 Madame Fromage: Hooligan by Cato Corner Farm

Hooligan, oh Hooligan, you make me feel born again. I love your rural notes -- exhaust of pick-up truck, eau de boarded-up barn. You have a boot-like rind that looks like salty leather, that smells like spruce bark. >More
 Madison eats agenda: Hunting licenses, Willy West Welcome, homebrew deadline, Easter

This coming week, in events that get to your heart through your stomach. >More
 'Iron Chef' cook-off benefits Tenant Resource Center

The eighth annual "Iron Chef" cook-off competition to benefit Madison's Tenant Resource Center took place Friday at the Brink Lounge. While the cook-off matchups do revolve around "secret ingredients," the event dispenses with the "cooking under pressure" element and the volunteer chefs do not have to cook in front of the guests, just show up with the food. >More
 Kitchen Hearth closes delis and catering

Last week, downtown office workers were stunned to learn that Kitchen Hearth, the home-style takeout spot on the first floor of the Tenney Building, would be closing its doors for good on Friday, March 19. >More
 Cookbook cues: The Craft of Baking by Karen DeMasco and Mindy Fox

Pastry chef Karen DeMasco eschews trendy techniques and ingredients for a more traditional approach to dessert. Formerly part of Tom Colicchio's stable of Craft restaurants and now at New York's Locanda Verde, DeMasco has gained the admiration of chefs and diners who appreciate her straightforward style. And who can blame them -- as exciting as it can be to encounter cinnamon smoke or bacon brittle, who doesn't love a good old-fashioned sugar cookie? >More
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