Wisconsin Foodie
Season 11
TV-G
Discover the stories behind your food with Wisconsin Foodie. From coffee and community-supported agriculture to cheese making and fine dining, Wisconsin Foodie introduces you to the people who grow and prepare food for a living.
Where to Watch Season 11
13 Episodes
- Giant Jones Brewing | Lilliana’s Restaurant
E1Giant Jones Brewing | Lilliana’s RestaurantMeet Jessica and Erika Jones of Giant Jones Brewery in Madison. This independent woman-owned brewery uses 100% organic methods to create “big” beers. Next, catch up with Chef Dave Heide, owner of Liliana’s Restaurant. During the pandemic, he repurposed his shuttered Madison space to create weekly Nom Nom Nom Boxes — meal kits utilizing ingredients from local farmers. - The Tandem | Jahnke Dairy and Hemp Farm
E2The Tandem | Jahnke Dairy and Hemp FarmThe Tandem in Milwaukee is known for world class fried chicken and its connection to community. Owner Caitlin Cullen handled COVID-19 closures by serving free meals to those in need. In Lancaster, Kevin Jahnke is a 4th generation dairy farmer. Taking over from his dad, he transitioned to 100% organic. The hard knocks dairy industry has him diversifying by growing organic hemp for CBD products. - Tornado Room | Elmaro Winery
E3Tornado Room | Elmaro WineryThe Tornado Room is one of the last standing classic supper clubs in the Madison area. Owner Henry Doane discusses his concept of the perfect supper club and shares their famous ribeye steak dinner. Next, head out west to Elmaro Winery in Trempealeau to visit owners Laura Roessler and her mother Lynita Docken to see first hand how they produce award winning wines with Wisconsin grown grapes. - Sturgeon Caviar
E4Sturgeon CaviarSturgeon Caviar is one of the most sought after luxury food items in the world, and we visit Fond du Lac during sturgeon spearing season to get our hands on some. Luke meets up with the owner of Wendt's on the Lake, Shawn Wendt, who introduces us to Zach and Norb, two rare remaining caviar makers in Fond du Lac. Luke also prepares classic Wisconsin Deviled Eggs utilizing Sturgeon Caviar. - Decatur Dairy | Pine River
E5Decatur Dairy | Pine RiverDecatur Dairy in Brodhead is home to Wisconsin’s only cheese curd Master Cheesemaker, Steve Stettler. He works in many styles, but his most storied is curds. Stettler takes Luke through the plant, showing how Decatur makes their curds. He enjoys product innovation, and he’s partnering with Pine River, maker of cheese spreads, to create a signature Wisconsin spread from his Colby Swiss. - Kenosha Drive-ins | The Diplomat
E6Kenosha Drive-ins | The DiplomatDrive-in burger stands are a throwback to our foodie past, but in Kenosha they’re still going strong. We visit Big Star and The Spot to see first hand what the burgers are all about. Next, we visit Chef Dane Baldwin, owner of The Diplomat in Milwaukee, a recent James Beard Award semi-finalist. Try the Diplomac burger — a play on the Big Mac with quality ingredients and superior flavor. - Savory Accents
E7Savory AccentsSavory Accents in Verona specializes in growing unique peppers from around the world. The business’ success is due to their product innovation, using their peppers for vinaigrettes, sauces, flakes, etc. Host Luke Zahm stops by the farm to meet owners Ted and Joan Ballweg, who tour Luke around the farm and teach him how to make gazpacho. - A Pig in a Fur Coat | Tenutas
E8A Pig in a Fur Coat | TenutasChef Daniel Bonanno of Pig in a Fur Coat, a Mediterranean comfort food restaurant in Madison, uses inspiration from his Italian roots and presents it in a classic yet modern and approachable way. Host Luke Zahm visits the restaurant to taste some of the chef’s cooking and learn more about his history, including his time at Tenuta's Deli in Kenosha. - Hotel Washington
E9Hotel WashingtonHotel Washington is the crown jewel of Door County’s Washington Island. Owner Jeannie Kokes attempts to rejuvenate the island by focusing on the local food. Hiring chefs Matt Poole and Amanda Ebenhoeh to reimagine dining to utilize the island’s food is one way she works towards her goal. She also invested in local farms Hoot Blossom and Folk Tree. - Main Grain Bakery | Father Fats
E10Main Grain Bakery | Father FatsVisit two of Stevens Point’s up-and-coming foodie spots, Main Grain Bakery and Father Fats. First learn how Sarah Jo More’s passion for sourdough grew into her opening Main Grain Bakery. Then meet Chef Christian at Father Fats, which specializes in small plates from around the world containing the unique flavor and personality of their chef. - Farmhouse | Island Cafe
E11Farmhouse | Island CafeDiscover Wisconsin island food and culture! First travel to Farmhouse Restaurant on Madeline Island to meet with owners Gip and Lauren who tell about island life and their cooking philosophy. Then visit Washington Island’s Island Cafe and Bread Company where owner Heidi Gilbertson guides host Luke Zahm in making and tasting some of their pizzas. - Immy’s African Cuisine | Tapped Maple Syrup
E12Immy’s African Cuisine | Tapped Maple SyrupImmy Kaggwa, who moved from Uganda to Milwaukee 30 years ago, wanted to do something that came natural to her: cooking. So she opened Immy’s African Cuisine. Also, meet Tapped Maple Syrup owner Jeremy Solin, who focuses on infusing unique flavors into the highest quality maple syrup from sustainably managed forests in northern Wisconsin. - Seven Seeds Farm | Recipe: Steak au Poivre
E13Seven Seeds Farm | Recipe: Steak au PoivreSeven Seeds Farm in Spring Green transitioned from conventional farming to certified organic, certified 100% grass-fed and Animal Welfare Approved. Meet Michael and Chloe Dolan to get a farm tour and learn more about the transition. Host Luke Zahm then uses Seven Seeds beef to make Steak au Poivre, sharing how to properly cook grass-fed meat.
