Wisconsin Foodie

Visit the annual Kohler Food & Wine experience to meet up with several top chefs and tour the area with Chef Ulrich Koberstein.

Travel north to Bayfield, WI to visit the Wild Rice restaurant and meet with owner Mary Rice and Chef Jim Webster.

Visit Madison, WI and tour the Dane County Farmers Market with Chef Tory Miller. Chef Miller introduces us to some of his favorite vendors at the market.

Visit the West Allis Farmers Market with Chef/Owner of Sanford restaurant Sandy D'Amato and his Chef de Cuisine Justin Aprahamian. With the bounty purchased at the market we cook up lunch at the restaurant.

Travel to Belgium, WI to meet farmer Al Wyker of Lakeview Buffalo Farm. Al takes us on an adventure around his farm to feed the Bison. We also join Olympic Gold-Medal winner and Wisconsin native Garrett Weber-Gale at Bacchus restaurant in Milwaukee for an evening of celebration.

We get on our bikes and ride through Sheboygan and Ozaukee counties with Chef David Swanson. We tour several of his favorite farms: Jeff-Leen Farms, Wellspring Farms and Evergreen Lane Farm ending in a dinner shared by farmers and cyclists.

Visit Urban Agriculture upstart Sweet Water Organic in Milwaukee, WI. Founder Jim Godsil gives us a tour and tells us about the past, present and future of Sweet Water Organics.

Travel north to Cornucopia, WI to meet a family living off the grid and making Kim Chi. Jennifer and Andrew Sauter-Sargent run Spirit Creek Farm, a lacto-fermented foods company.

Travel to Elkhart Lake and visit with Chef Lynn Chisholm of the Paddock Club. Chef Lynn tours though the Elkhart Lake Farmers Market and then walks us across the street to prepare lunch at her restaurant. We also visit the Osthoff Cooking school and the Lake Street Cafe.

Visit with local food icon Will Allen of Growing Power in Milwaukee, WI. Will gives us a tour of his farm which is the last remaining farm in the city and located in a food desert. We then follow a shipment of greens from Growing Power to Meritage restaurant in Wauwatosa were Chef Jan Kelly prepares a dish that incorporates the greens.

Travel to Platteville and tour BJB Cattle Company with Farmer Barry Brodbeck. Barry has partnered with the Strauss Veal Company to "free-raise" veal calves. We also meet the family behind Strauss veal and hear their philosophy behind "free-raised" veal. Later, we visit Bacchus restaurant in Milwaukee where Chef Adam Siegel is putting together an 8 course dinner that features "free-raised" veal.