I'm going out to pasture with the cows this morning. Announcer: Wisconsin Foodie would like to thank the following underwriters: - The dairy farmers of Wisconsin are proud to underwrite Wisconsin Foodie, and remind you that in Wisconsin, we dream in cheese. It's so well balanced to me that when we use it a lot of times, we just don't do anything to it 'cause it's just so good.īut the richness of this salmon, when seared with salt on the outside and that crispy crunch with the cool refreshing texture of the goat cheese, kind of all comes together in one beautiful bite. So we've got a variety of cheeses here today. They make, in our eyes, the best goat cheese in the state.
So, one of the farms we work with all the time throughout the year is Dream Farm. There's not a lot of people I don't think that could work in, like, a two-chef team, like the capacity that we do.īut we've just always got along really well and seen eye-to-eye on most things. Just like a few different things, and then just focus on those flavors. I try to keep everything very simple with the local ingredients. Season 9 Episode 6 Henriksen’s Fisheries.- Luke Zahm: This week on Wisconsin Foodie: - My name is Itaru Nagano, and we're at Fairchild's Restaurant. Season 7, Episode 4 – Door County Creamery | Door County Brewery We chose a pizza, but everything on the menu is delicious.Īnd if you still can’t get enough, here are two other stops made by Wisconsin Foodie in recent years: Others ate on the large porch, or inside in the dining room. Our first visit was in mid-summer after the episode aired during season 11 so we chose a table on the expansive lawn below two huge oak trees where we could look across the road to the water. In the episode during season 11, host Zahn talked with owner Jeannie Kokes who has made a concerted effort to rejuvenate the island by focusing on the local food. Located on Washington Island on the tip of Door County, we traveled to the northern tip of the peninsula, down the famous Jens Jensen curvey road to Northport, then a ferry ride to Washington Island where we took our car the final stretch to the Washington Hotel. “Living the dream,” is how Krol greated his customers and his periogi’s were a dream all themselves.Īnother one of our favorite stops on the Door County “Foodie” tour takes some commitment to get there. A couple of apparent regulars eating at the next table said the best way to prepare them is to fry them in hot butter. The food was delivered to the outdoor eating area hot from the kitchen.īoth dishes were filling and super flavorful.įor dinner, we grabbed a pack of frozen slow-roasted pork.
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We added bacon and carmelized onions to get the full experience. Owner Krzysztof Krol, who grew up on Poland, and his mother were hard at work on the cool and drizzly day that we visited, but the pierogi were warm and welcome.Ī pierogi is a dough-based dumpling, and on our visit, we ordered the top seller, cheese and potato, along with a classic cabbage roll or golabki. That also was opening day for Prince of Pierogi, featured in season 14 of “Wisconsin Foodie” in a segment on Polish food also featuring the classic pre-Lenten pastry pączki. Although May typically opens the season in Door County, in 2022, Saturday April 30, saw many businesses open and looking as busy as the middle of summer.
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