• Miscellaneous

    The Half-Free Morel : Morchella Punctipes

    Classification & Identification: Still Waiting For Spring in Wisonsin While we cannot get into our snow covered woods just yet… We’ll look at the Half-Free Morel, which is often one of the first mushrooms of the Morchellaceae family in the Order Pezizales to pop through the foliage in spring. This classification of fungus represents all kinds of morels, some “Cup-shaped” fungi, the Verpa and several other shrooms. -Pezizales is defined and characterized by having an Asci – [A sac or crevice  in ascomycetes (any fungus…

  • Miscellaneous

    Ramps : A Sustainable Harvest

    Allium Tricoccum, AKA:The Ramp! One of the (if not thee) most recognizable wild edibles boasted by seasonally driven restaurants (toting fresh Spring menus) scattered about the northern hemisphere. The Ramp (known by many names; Wild Leek, Ramsons, Wild Garlic, Wood Leek or Spring Onion… just to name a few) has grown in popularity with the gastronomic explosion that has occurred over the past decade. Prior to this stardom, the delicacy was harvested for centuries heralded as the best kept secret of so many foragers past. An Ingredient from…

  • Cooking Techniques,  Recipes,  Techniques

    Butcher’s Cut: Lamb Bacon

    “Tell me what you eat and I shall tell you what you are.” –Jean Anthelme Brillat-Savarin Years ago, I set out to connect to the food I was creating. I found peace in a slaughterhouse. Perfect practice, process, technique, execution, craft, traditionalism, legacy, and a beautiful respect in life and death. This was something of a new rabbit hole, many of the same standards of execution found in a kitchen; yet it somehow had more of a spirituality to it. Instead of cutting a steak…

  • Miscellaneous

    Red Ace Beets : Infatuated with a Crimson Root

    It is too often that perception and preconceived ickiness stop people from truly understanding the beauty and full capacity of an ingredient. The Beet, in my opinion, is at the forefront of this dastardly sin. There are lovers and there are haters; It is the haters who are my motivators. The argument, “It tastes like dirt” is a popular scapegoat catchphrase. Simple understanding (and highschool catty undertones) can clear this up, right quick; Beets grow in dirt… Perhaps you shake it off before you eat…

  • Miscellaneous

    Winter Forage: Chaga – Inonotus obliquus

    I was first introduced to “Chaga” at the St. Paul Farmer’s Market, in Lowertown, many years ago on a trip to the cities. A gentleman with a table full of small 2 oz plastic portion cups which were also filling a trashcan next to him (not that it makes a huge difference, but it did kind of kill the  “hippy/natural holistic” vibe that he was selling) beckoned the Ol’ Lady and I from across the pavillion. He offered a sample of his “Chaga Tea.” He…

  • Dining Out

    Winter Wedding Shoot at The Mill in Chetek, WI

    A collection of photos captured By, the talented, Breeana Poppe at http://breeannakayphotography.com/  showcasing a few of our dessert options!     We would like to thank all of the vendors involved in creating the beautiful ambiance at The Mill  found hiding in the wisconsin Northwoods, in the small town of Chetek. Be sure to Check them out! And as a side note… Just for those of you keeping track… The Skulls & Sheep Skin made the shoot too! Venue – The Mill Photography – Breeanna Kay Photography…

  • Miscellaneous

    Winter Work: Corzetti Stampae

    Story Time! I first came across this noodle many years ago, while working with an old Italian man that had palms the size of saute pans. His name was Raphael, his hands knew nothing more than how to make dollars. He was an “Old World” chef, turned owner with a heavy influence on his kitchen. I was implementing a butcher program and we spent hours standing side by side working over a shared prep space. He would talk to me in a way that married…

  • Cooking Techniques

    Perfect Practice: Purple Sweet Potato Dumplings

    It’s a real thing… Also known as the Okinawan Sweet Potato! Gifted with the deep hue of Royalty and the luxurious flavor of a familiar family favorite; This tuber is meant to be eaten eyes first. Delicious and nutritionally packed with vitamins and minerals that do the body a world of good; I cannot exaggerate the importance of working this ingredient into your weekly “mise en place”. According to www.downtoearth.org , This Lavender-Tinted Root is, “high in vitamin A, vitamin C and manganese. They are…

  • Dining Out

    The Barn on Stoney Hill : Cornell, WI

    Earlier this year, towards the beginning of summer, we took part in a Styled Shoot at The Barn on Stoney Hill. Located in Cornell, Angie Popp & Co. has built a breathtaking venue off the beaten path in the Northwoods of Wisconsin. Much gratitude for inviting us to participate in the day. It was phenomenal working with all of the different vendors and witnessing the execution and “tailor-made” services creating an accent through the most acute, yet seemingly minimalistic details. For the full set of…

  • Cooking Techniques

    Fabrication 101: Mock Tender

    Not everything is a tenderloin… this is where the skill comes into play. Faux Tender… Not the loin you were hoping for… but not a complete waste of time. The Mock Tender; A muscle found in the shoulder of the animal, pulled straight from the blade, may appear wildly similar to a tenderloin unfortunately the evidence of inferiority runs throughout the meat… Literally. The beautiful cut is cursed with a line of sinew running end to end. “Why would someone go through the trouble of…