![]() Working next to him and shooting Wisconsin Foodie in his shop was a high honor. To him it is not artisan, just the only way he knows how to do it. Frank’s life work, beyond his family, is making artisan sausage. And Frank Jakubczak of European Homemade Sausage would be two of my favorites. Willi Lehner of Bleu Mont Dairy, for his incredible cheeses, and his ability to risk failure while pushing the envelope to what might be really great and new. More, I would argue, than perhaps any other state. KC: We’ve got a lot of amazing food craftsmen and women in Wisconsin. WB: Is there a Wisconsin food artisan out there who’s blown you away with new methods or ingenuity (and, of course, taste)? There are too many favorite flavors to list. WB: What Wisconsin food would you eat daily, if you could? Photo Credit: Seoulful Adventures, Flickr I never really pined for cow liver as a kid, and Whitefish livers are similar enough. When we shot 2 Wisconsin Foodie episodes in Bayfield, you really have to have them. KC: Whitefish livers - though it wasn’t all that weird for me, perhaps because it is a Wisconsin and Great Lakes tradition. WB: What’s the weirdest food you’ve ever tried? I am, of course, aware of many eaters’ disconnection from their food, but I had naively thought more butchery was taught in culinary schools. I grew up in an agrarian setting, and so these skills were just sort of around. KC: I was shocked how many chefs don’t know how to break down the animals they cook, even from the primals. WB: What has been your biggest “a ha!” or learning about a food or its process? Having one of the 3 pillars of America’s culinary 20th century tradition ask you to eat at the bar because you are not a chef, is the best way anyone in my line of work could be asked to leave a room. But when it came to lunch – that was just for chefs, so I ate my meal at the Bacchus bar. We filmed a segment and he could not have been more gracious. He was on a book tour and Adam Siegel, the Executive Chef of Bartolotta, is a friend so they had arranged a book signing, a little talk for Jacques and lunch – just for area chefs at Bacchus. He asked if I was a chef, which I humbly replied I was not. KC: Jacques Pepin asking me to leave the Bacchus dining room during lunch. WB: What was your best behind-the-scenes experience filming the show? The snow drifts were so high on the 8-foot fence line that Al, the farmer, had said they had to shovel them back, lest the half-ton bison leap over the fence! It’s a bucolic farm in the summer why we picked that day in the deepest cold of winter, I will never know. KC: Lakeview Bison Farm in -20 degree weather. WB: What’s the oddest place you’ve ever had to film or interview? If you haven’t checked out Wisconsin Foodie, find the schedule here or just take it easy on yourself and live stream any episode. The following is a little insight into what Kyle knows about food after five WF seasons and a lifetime of loving food. ![]() So, I asked him he’d have time for a little interview with Wisconsin Bites and he graciously agreed. He’s been featured on the Travel Channel’s Food Wars, and regularly hosts culinary events, like the Kohler Food and Wine Experience, among others. Not only that, but he’s a regular for Milwaukee Magazine, with his video blog, Chef Talk, and pens his thoughts in his Amuse Bouche blog. He’s the host and producer of Wisconsin Foodie, the Emmy-nominated weekly television program “dedicated to educating, entertaining and connecting the community to the engaging stories and people behind their food.” Wisconsin Public Television began broadcasting its fifth season of the show in October 2012. If his name isn’t ringing a bell – it should. Visit our NUCU pop-up shop at Boston EATS.Photo credit: David Larson () Visit our NUCU pop-up shop at Seattle EATS. Madison Area Technical College, Madison, WI See NUCU featured products and receive a coupon code.Ģ019: October 23 | November 13 | December 11Ģ020: January 29 | February 26 | March 11 | April 15 | May 6 Samples and stories from top regional chefs hosted by Kyle Cherek, of Wisconsin Public Television’s Wisconsin Foodie. March 14-17, 2020 - Canceled due to COVID-19 Listen on Apple Podcasts, Google Podcasts, Spotify and other platforms. The first episode drops on August 5th, with new episodes available every Wednesday. NUCU is a proud sponsor of America's Test Kitchen new podcast, The Walk-In with Elle Simone.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |