
Food
A sweet peek at the Capitol Square's sweetest spot
Submitted by Bessie Cherry on Tue, 2008-03-11 09:30. Food | Restaurants|
Josh Wright, Sucre’s manager and pastry chef, earned his culinary degree at MATC and after stints at L’Etoile and Harvest, he headed out to California to hone his craft. He tells me in a slightly sheepish tone, "I left the week after my wedding, and I was gone for a year and a half." The time was well spent; Wright was at esteemed culinary school Le Cordon Bleu for a year and then worked for five months as a "stage" (chefspeak for "apprentice") under renowned pastry expert Elizabeth Falkner at Citizen Cake, a San Francisco patisserie/bar/eatery dubbed "The Pastry Chef’s Restaurant." Upon returning, Wright felt he owed his teachers a debt of gratitude. He wanted the freedom to share what he learned, and when the opportunity to work alongside MATC instructor Punky Egan at her new downtown space arose, Wright was the perfect candidate. Click here to read more. |
Cruisin' for a Boozin': Cocktails and the DIY Ethic
Submitted by Mercy Greenwald on Mon, 2008-03-03 12:20. Boozin | Food | Drink|
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Memo from the Beer Desk: Bockfest and the Maddening Crowd
Submitted by Doug on Mon, 2008-02-25 22:14. Beer Desk | Food|
I’ve been going to Bockfest for years now. Back in my day, before these damned cellular telephones, facsimile machines, and lava lamps, one could actually sit in the biergarten and drink bock in a leisurely manner. As the years have gone by, the crowd has swelled larger and larger. Good for Capital, I suppose... but midway through an hour-long wait for beer, trapped in the middle of a sea of people, I began to curse the tides of progress. After this soul-crushing winter, perhaps it was the first bright hint of decent weather that caused the event to resemble a tick about to pop. Gates opened at 11:00 and beer didn’t flow until noon. By that time, the crowds were solidly packed around the various dispensing locations. My friends and I staked out a promising location and waited. Click here to read more. |
Cruisin' for a Boozin': Mickey's Tavern: My Love-Hate Relationship.
Submitted by Mercy Greenwald on Mon, 2008-02-18 11:17. Boozin | Food | Drink|
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Righting the wrongs via Craigslist: El Dorado walk outs
Submitted by Shane Wealti on Sat, 2008-02-16 14:44. Food | Restaurants|
Seen on Craiglist missed connections this morning: To the three people who screwed my friend Jose out of $200: I hope you enjoyed the ridiculous amount of appetizers, drinks and entrees you enjoyed last night at El Dorado. Your server Jose, who makes $2.33 per hour in wages, has to pay for it because you didn't. He actually lost money during his 6 hour shift, and when he works tonight, he will still be making up for your selfishness. By the way, nice timing, rent was due yesterday and he needed his tips to pay it. Now tack on a $40 late fee and you have cost him $240. Click here to read more. |
Free Pancakes or Free Obama???
Submitted by Jesse Russell on Tue, 2008-02-12 15:16. Food | Politics|
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Restaurant Week 2008: Harvest and Ocean Grill
Submitted by E Rasmussen on Fri, 2008-02-01 11:30. Food | Restaurants|
Between the five of us out for dinner Wednesday evening, we covered most of the $25 prix fixe menu at Harvest, except the minestrone option in the first course. The green salad was a mix of tender greens and a well-balanced walnut vinaigrette dressing. The marinated squid, citrus, and black olive salad was surprising and unique, combining tangy seafood with fennel, grapefruit and salty black olives. The main courses were elegantly presented and, while not terribly adventurous, were well-executed. Click here to read more. |
Cruisin' for a Boozin': Totally Tanked in 2007 (a retrospective)
Submitted by Mercy Greenwald on Thu, 2008-01-17 14:00. Boozin | Food | Drink|
Here is a list of my favorite drunken moments from my favorite "watering holes" from 2007, in no particular order, because, to be honest, I can't really remember when they happened. Click here to read more. |
Bubbly Even Without the French
Submitted by E Rasmussen on Sat, 2007-12-29 14:00. Food | Drink|
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Culvers Racist Meltdown
Submitted by Shane Wealti on Sat, 2007-12-22 21:58. Food | Restaurants|
I was browsing Craigslist - Madison today and I came across this story. Apparently not everyone is feeling the holiday spirit. Just got back to madison from up north and had a funny experience at a culvers on the way home. One of the counter guys had an accent and this lady just had a meltdown. She was probably like 50 years old, business lady type, and she was with an older man who was old enough to be her dad. So it was taking a pretty long time for just two people and a different register opened up next to the lady and the hispanic kid who was taking her order. As I moved up beside her she started to get louder and more animated and then she loudly snapped "get me somebody who speaks english" or something along those lines. The kid was really nice and just says "Maam, I do speak english, I just don't understand what you're asking for" (again, paraphrasing, but that was the gist of it). And that was true, he definitely had an accent but he wasn't at all hard to understand. Before this started he asked us if we were ready to order when we were checking out the menu, and he explained what was on a sundae for my girl. Obiously spoke pretty fluent english. Click here to read more. |
Willy Street co-op releases fiscal year 2007 annual report
Submitted by Shane Wealti on Thu, 2007-12-06 09:31. Food | Market|
The financial report showed solid growth with sales increasing 4.24% year over year. Sales growth for FY 2006 was 9.83% and 13.74% for FY 2005. Finance Manager Gene Hahn noted that this indicates that, while strong, sales growth is beginning to slow down at their current location. Net income was $181,000 on sales of $15,131,773. Other financial highlights include $1,239,601 held in cash, an increase of $457,178 since last year which should put the Co-op in a strong position to support the expansion plans. Click here to read more. |
Memo from the Wine Cellar: Old is the New New
Submitted by E Rasmussen on Thu, 2007-11-15 10:28. Food | Drink|
Made from the Gamay grape, the French Beaujolais Nouveau is the most famous example of a "vin de primeur" – a wine that is made to consume just a few weeks after the grape harvest. Thus the name "nouveau," or "new." Traditionally, the Beaujolais region celebrated this mid-November new-wine event to herald the end of the harvest, and it was not until after WWII that the wine was even available to those outside the Beaujolais region. As the rules relaxed, winemakers in the area realized the commercial potential of a folksy tradition and began to aggressively market Beaujolais Nouveau. Heavy-hitter Georges Duboeuf even staged a race to bring the first bottles of the season to Paris. By the 1980’s the trend reached the United States. Years of enthusiasm and advertising led to a surge in demand, and consequently a surge in mediocre, low-budg, bubble-gummy red wines. Click here to read more. |
Memo from the Beer Desk: The Germans get bitter
Submitted by Doug on Wed, 2007-11-14 22:35. Beer Desk | Food|
Capital Brewery’s U.S. Pale Ale hit store shelves last Monday, though it’s been on tap out at Capital’s bier garten for a few months. And I’m not complaining by any means – heavens, no. It’s just somewhat unexpected. Hell, even Capital as much as admits it. “Like you, we never expected to discover this beauty of a drink,” reads the blurb on the six-pack. “But here it is. Unexpected. Humble. Disarming.” Well, I’ll be damned. See, here’s the thing: Capital is known for its German-style beers. Just check out this nugget from Capital’s website: “Wisconsin has a great heritage of being a lager beer-producing state. We wanted to carry on this tradition by producing beers with a strong German stylistic emphasis.” Those beers include brewmaster Kirby Nelson’s Bavarian Lager, Oktoberfest, Maibock, Blonde Dopplebock, and my oft remarked-upon personal favorite, Autumnal Fire. Click here to read more. |
Real Chili, real closed. We provide real alternatives
Submitted by Jesse Russell on Wed, 2007-11-07 14:40. Food | Restaurants|
So now what do we do without Real Chili? Thankfully, Blunt Rapture, unhappy with the chili served by the restaurant when it first opened two years ago, provided a review of other chili options for dane101 readers. We are more than happy to reprint it at this time: Click here to read more. |
Madison sets record for World's Largest Calzone (19-feet, 4-inches)
Submitted by Jesse Russell on Mon, 2007-11-05 10:02. Food | Feature|
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