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Who would have thought that in the capitol of the state most known for its cheese production, there would be such a void of places where a person could buy artisanal cheese? I’m talking about the varieties you find at the smaller vendors at the farmers market, or that you would otherwise have to drive out into the country to their individual farms and factories to get. Ken Monteleone and his crew have saved us from this terrible oversight by opening Fromagination, a specialty shop that carries fine cheeses and their “companions” (crackers, olives, wines and beers, etc.) from around the state.

The store opened last week and their grand opening, which will feature talks by area cheese makers and the introduction of 30 cheeses from around the world, will be on October 22. There’s already significant interest in the place, too, as the New York Times has been by to check it out, in addition to our own august institution, dane101.Click here to read more...

"We have everything we own put into our businesses, it's touch and go, if two food chains open up down the street, you are done. It's not a fair fight. The Madison Originals organization helps us make it fair," said Barbara Wright, president of Madison Originals and owner of Mediterranean restaurant, The Dardanelles. During my lunch interviewing Wright along with Madison Originals Magazine editor, Amy Johnson, many values and goals of Madison Originals were passionately divulged.Click here to read more...

People always tell me that I use a heck of a lot of salt when I cook. But when they get the finished dish, they forget all about the terrific amount of salt I added. Salt brings out flavors, it enhances food. It is one of the main four flavors: sweet, bitter, sour and salty. There are scientists who claim there is a fifth flavor "umami," but I am not buying it.Click here to read more...

"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients." These strong words from pioneer food television personality Julia Child are undoubtedly words lived by the many members of my community: Madison "foodies".

Throughout the last two years that I have lived in downtown Madison, I have become quite acquainted with the diverse, unique, and abundant aspects of culinary creativity present. The food enthusiasm in Madison is without a doubt plentiful. From the weekly farmer's markets, to the world of cuisine on State Street, there is something for everyone with a passion for food. My personal experiences with the city's culinary wonders include: venturing to the local Italian delicatessen Fraboni's to buy fresh mozzarella and delicious sorbet; spending endless Saturday mornings at the farmer's market buying fresh, local produce, cheese, and hot and spicy cheese bread; strolling through a weekend of "The Taste of Madison", sampling falafel and cookie dough egg rolls; World's Largest Brat Fest, need I say more?; being an active member of the Dietetics and Nutrition club and adding another eager "foodie" to their culinary committee; being a co-fundraising chair for the Food Science Club and previously helping with their product development team; supporting and dining at the Madison Originals restaurants; constructing a feature for Dane101.com implementing food in Madison and cooking ideas for back at home; and being an avid reader of all food relations in Madison Magazine.Click here to read more...