Food

Fried, fatty and nutritionless, cheese curds are basically the opposite of a blueberry. Still, because they pair well with beer, friends and winter, we love them all the same.

Rome has cannoli, Paris has crepes, and Madison has cheese curds. But where should you go to find the best in the city?

The U.S. Department of Agriculture is saying goodbye to the Obama administration’s school lunch and breakfast program in a move to serve meals more appealing to students.

The month of September took readers of The Wisconsin 100 across the state with their dinner plates. One of our favorite articles shined a spotlight on the quintessential Wisconsin dining experience: supper clubs.

Life is like a box of chocolates — you never know what you’re going to get — unless, that is, you visit Indulgence Chocolatiers. Guests are greeted with a variety of handcrafted, delicious and beautiful chocolate confections.

It’s hard to imagine a family gathering or football potluck without them. In 1932, a man by the name of Baptiste established a family-owned and operated corner bakery on Milwaukee’s south side.

Sugar, spice and myriad savory blends are on display at America’s largest independent spice retailer, Penzeys Spices, headquartered in Wauwatosa. Whether you’re on the hunt for the perfect pumpkin pie spice or Italian herb mix, Penzeys has been supplying a variety of ingredients to cooks across America for over 60 years.

Located in Milwaukee’s Third Ward on Chicago Street, Sweet Diner rewards early-morning customers and late-morning brunch-goers alike with an expansive menu of sweet and savory breakfast fare.

Wisconsin owes many of its culinary staples to traditional European recipes, including Alpine-style cheese, bratwurst and, as of 2013, the official state pastry: kringle.

Crunchy, creamy, chocolaty, nougaty or even sour – what’s your favorite Halloween candy? We want to know.

If the crisp fall air and cozy sweater-weather attire (cue the flannels) aren’t enough to brighten your mornings, then fall breakfast foods will certainly do the trick. Call it basic, but with treats like pumpkin spice lattes, pumpkin muffins and decadent bourbon pumpkin cinnamon rolls to start the day, it’s no wonder fall is my favorite season.

Dining in Wisconsin means experiencing the intersection of timeless comfort and experimental flavor. As the state’s culinary landscape evolves, our beloved cheese curds become dearer to us while James Beard Award nominated chefs continue to put Wisconsin on the map.

Alice Choi’s Hip Foodie Mom has a substantial following on Instagram, serving a curated feed of tasteful recipes and photographs of perfectly plated meals. Food blogging isn’t new, but it’s changing how people dine.

Culinary trends come and go. Some have more influence than others (e.g. kale), and some are Instagram-born trends (e.g. smoothie bowls).

Located in Milwaukee’s fifth ward is Snack Boys, a funky snack bar that lives up to its motto, “Pure Chaos with some food and booze.”

From football players to recording artists, plant-based diets are now the norm — and the dining industry has capitalized on the trend. Wisconsin restaurants have added vegan items to the menu and the state has observed an influx of plant-based eateries.

Supper clubs — the establishments that time forgot in many small-town Wisconsin communities — continue their resurgence among travelers, foodies and craft-cocktail enthusiasts. Quintessentially Wisconsin, the retro decor, relish trays, brandy old-fashioneds and oversized portions feed the belly and the soul.

Food trucks are revamping the way people interpret casual dining. These mobile eateries ingeniously deliver new food experiences straight to the hotspots, neighborhoods and festivals around Milwaukee. With a smorgasbord of local vendors, global food styles and creative themes and decor, food trucks can offer something for anyone from quick lunches to late night snacks.

The Wisconsin 100 spoke with Orry Léon, owner and general manager of Amilinda, about what made Milwaukee the ideal location for his Spanish and Portuguese inspired restaurant.

How does a small farm town become a major Midwest food destination? Ask Luke Zahm, chef and owner of Drifltess Cafe in Viroqua. A La Farge native, Zahm was no stranger to the local food bounty that defines Wisconsin’s Driftless Region.

Trixie’s in Ephraim serves locally sourced meals with perfectly paired wines with the help of local farmers and growers. In addition to promoting organic and fresh produce, Trixie’s also prides itself on supporting women-owned businesses within the restaurant industry.

Why is your office empty? Oh yeah, everyone ran out for a good old-fashioned Starbucks pumpkin spice latte.

Jump on the plant-based food chuck wagon and eat vegan, organic, gluten-free, dairy-free, raw and local food with the vanilla bean app.

What is the recipe for Alaska? Tons of glaciers, a dash of adventure, a pinch of good luck with the weather and miles of untouched beauty. While all those ingredients make for a memorable vacation, it turns out you can also find Alaska inside a martini glass.

Mobile, marketable, delicious. With its trademark yellow three-wheeled bicycle and bright pink freezer, Chillwaukee is Milwaukee’s premier popsicle vendor.

Biggest: Dane County Farmers Market – With an 18-year waiting list, it is Wisconsin’s largest producer-only farmers market.

Cheese curds, Lakefront Brewery: Known for beers, fish fry and polka, the Lakefront cheese curds, fried in beer batter, are not to be missed.

Though best known for macro beers from the big names that made Milwaukee famous, Wisconsin is increasingly becoming a destination for craft and micro brews of various styles and flavors, produced by breweries of all sizes. Almost anywhere you venture in the state this summer, it’s likely a local brewery is nearby.

For entrepreneur Amanda Santoro, time has proven to be the biggest challenge since launching her organic baby food label in June 2017.

Hotel Madrid’s Spanish influence carries over into its Bodegon restaurant, where the rustic cuisine of Spain takes center stage — with a few delicious surprises.