Beer is central to many Wisconsinites, but many of them don’t think of central Wisconsin as a hub for it. That’s a misconception worth changing. The heart of our state features a variety of breweries new and old, some highly acclaimed and others little known outside their communities.
Say “Sprecher,” and you think “root beer.” In its 30-year history, it’s for that tasty soda that the Wisconsin brewery has become best known. Yet as it approaches this milestone, founder Randy Sprecher says his company’s growing bigger than ever — and it won’t be all about the root beer for long.
Chips made out of broccoli, chickpeas and kale. Wine-spiked ice cream. Popcorn that didn’t quite fulfill its destiny.
Those were some of the alternate-universe products at the 61st annual Fancy Food Show. Many have limited distribution and aren’t easy to find, but could signal coming trends.
If you’ve been out to eat at any trendy restaurant during the past five years or have watched any food competition show, you probably have heard of umami. Umami is the pleasant savory flavor resulting from the interaction of certain amino acids with receptors on the human tongue. (It’s a wonder we don’t get into this level of detail on TV, no?)
There was a time in the early 20th century when just about every little Wisconsin town could be counted on for two things: a church and a bar. But now, the rapid rise of craft brewing means that in many towns, the third constant is a brewery.
I love grilling vegetables because doing so concentrates their natural sugars and amps up their flavor. During the summer, the usual suspects are zucchini, eggplant, onions, peppers and corn. They’re all delicious this way and they all become tender in an agreeably short amount of time.
But it recently occurred to me that a number of the veggies I love roasting in the oven — broccoli, cauliflower and carrots — might also shine if cooked on the grill. Turns out, they do!
It's impossible to say this without sounding stupid (or as though I'm practicing Klingon), but gomasio is going to be the next za'atar.
Seriously. During the past few years, top chefs in the United States have been on a serious bender for far-flung seasoning blends. Which is why za'atar (which seemingly can be spelled a dozen or more ways) has become a darling of the restaurant scene. The Middle Eastern blend of sesame seeds, sumac and what-have-you is regularly sprinkled on all manner of dips, grilled meats and roasted vegetables.