madcity girl

I’m pretty sure I consumed my body weight in chocolate last Saturday night. My friend Julie and I (along with our very intoxicated friend Kurt), attended a wine and chocolate tasting event at the Olbrich Botanical Gardens. It was definitely my kind of event—$25 all-you-can eat/drink. And you know how much I like to take advantage of those kind of deals.

Julie’s husband Matt was originally scheduled to attend the event as well. But that was before he received free tickets to Bock Fest, an all-day drinking event at the Capital Brewery in Middleton that very same day. Julie adamantly warned Matt beforehand not to drink too much. I kept my mouth shut, but seriously doubted Matt’s ability to keep his sobriety in tact at Bock Fest. With all that beer, testosterone, and peer pressure. It was a lost cause. Sorry, Julie.

So as to be expected, upon pick up at the brewery, Julie decided that Matt was in no suitable condition to attend the wine and chocolate tasting event that night. But to my absolute disbelief, Julie reasoned that Matt’s best friend Kurt (who also attended Bock Fest) would be a suitable replacement. But once again I kept my mouth shut.

Kurt. Where to begin? Kurt is a friend of mine from college. He’s quite the character. A former Bucky Badger. You may also remember him as the star of the recent indie flick “Go West Happy Cow.” Kurt’s a great guy. Always a good laugh. But Kurt most certainly would not come to mind as a sober replacement for a refined wine and chocolate tasting event.

I think Julie and I both knew we were in trouble when Kurt started giving out high fives while we were waiting in line to enter the event. Kurt, this isn’t a sporting event, Julie sneered. We were definitely among the youngest people there. It was mostly a dignified crowd of gray-haired professorial types. What was most interesting to me was watching the older women react to Kurt’s antics—some were visibly appalled (I’m embarrassed for you, one snidely remarked). Others doted on Kurt like a long-lost grandson (oh…honeyyy). But when Kurt said “fuck” for the third time, Julie had had enough. At that point, we parted ways. And so while Julie and I started in on our second loop of wine and chocolate, Kurt wandered off in search of new lady friends.

The event featured wineries and chocolatiers from the surrounding Madison area. Offerings included espresso truffles, cherry port, lemon cardamom-infused chocolate, Lakeshore fume, pecan caramel clusters, chocolate dipped dried Door County cherries, pinot noir, and chocolate chili gelato—just to name a few. All you can eat. And drink. To say I was in heaven would be an understatement.

It was hard to pick favorites among the samples. David Bacco Chocolats and Wollersheim Winery are already among my top picks. Others that I really enjoyed included the liqueurs from AEppel Treow Winery, the balsamic-infused dark chocolate truffles from Maurie’s Fine Chocolate, pomegranate white tea infusion chocolate from TerraSource Gourmet Chocolates, and toffee from James J. Chocolates. We also all really enjoyed the guy from AEppel Treow Winery (pictured, above, appropriately sporting and kilt and silver flask). There were good laughs with that one.

Despite the evening’s rough start, Julie and I persevered for three hours of nonstop chocolate and wine tasting. Because that’s the kind of ironwomen we are. By the end of the night, we were giddy and content with bellies full of wine and chocolate. And Kurt made some new friends. All of which has made for a great story among our friends.

With falling snowflakes, sunny skies, and a thick coat of snow covering the landscape, this past weekend was one of those idyllic Wisconsin winter weekends that people in warmer climates sometimes fantasize about.

It all made for a perfect setting for two of my favorite annual Madison winter traditions. The first of which was the 7th annual Madison Winter Festival, which aims to “promote fun and healthy lifestyles during winter by showcasing snow sports and festive recreational activities.” The event features x-country ski racing, snowshoe events, half-pipe snowboarding, a 5k fun run, and an ice sculpture competition. On Friday night, a friend and I walked around the Capitol Square, watching a team of snow plows working through the night, methodically transforming the Capitol Square into one giant snow playground. Since I live only a few blocks from the square, I was able to make it to the Festival on both Saturday and Sunday to check out the events. I always love watching the professional x-country skiers—their speed and form is breathtaking.

One of my other favorite Madison winter traditions occurred on the UW-Madison campus for 12 hours on Friday. From 8am until 8pm, several members of the UW Cycling Team rode their bikes on stationary trainers in Library Mall to raise money for the Madison Area Safe Kids Coalition, which is a group that provides car seats and bicycle helmets to underprivileged kids in the Madison community.

I remember the event back when I was a student at UW, and it always brought a big smile to my face. You’ve got cyclists freezing their butts off, riding in the heart of campus during the dead of winter, enthusiastically pleading to their fellow students for support. To me, the event represents the kind of students, groups, and events that truly set UW-Madison apart. Students who are not only extremely bright, but community-minded, active, fun, passionate, generous, and hard-working.

If you think we’re hibernating until spring here in Madison, Wisconsin, you must be mistaken. There’s so much to love about winter here. All you have to do is learn how to embrace it.

Fromagination is a specialty market on the capitol square that sells artisanal cheeses and “perfect companions.” A stroll though the quaint, yet perfectly merchandised store, yields an other-worldly experience—with all the charm of old-world Wisconsin and the culinary luxuries of modern times. Certainly the focus of the store is the artisanal cheeses (expertly sourced from Wisconsin and all over the world), which are prominently displayed in large glass cases that run the length of the store. But more than anything else, I’m always drawn in by the “companions,” such as French macaroons, Quince and Apple preserves, Potter’s Crackers, Zingerman’s baked goods, and Dean & Deluca sauces, oils, and spices. It’s truly a foodie paradise.

Which is all to say that I was very excited to learn that Fromagination hosts communal “farmhouse” fondue lunches during the months of January and February. Isthmus food-writer Linda Falkenstein ranked the lunch as “the best thing [she] ate all year in 2009.” She described the experience as a “cheerful, sumptuous, intoxicating February picnic.” So of course, I had to try it myself. With my friend Lauren, we booked our reservation for a Wednesday in late-February and waited patiently for our chance to dip in.

Our seating was at 11am yesterday. Upon arrival, the warm store instantly provided a nice sanctuary from the blustery winter weather. After milling around the store for a few minutes, we eventually took seats with ten other dining companions. Lauren and I sat at the end of the table and shared a pot with two other women, who told us they worked at a local cheese producer. One of the Fromagination employees offered a pour of white wine, which we gladly accepted. After that, our host (the cheese buyer) explained the history and traditions behind Swiss fondue. Then lunch was served. The menu featured Roth Kase alpine-style fondue, a signature salad, Neuske’s smoked summer sausage, fingerling potatoes, roasted carrots, French cornichons, and freshly baked bread cubes for dipping. Dessert included two small chocolate chip cookies and hot spiced almonds. To say I was in foodie heaven would be an understatement.

I found the video below from a diner (Lindsay from 77square) who attended last week’s fondue lunch. Although it’s a short video, I think it helps provide a glimpse of the dining experience and atmosphere.

Words can’t do justice to the fondue lunch—every part of the meal was perfectly executed. At the meal’s conclusion, I was adequately stuffed and undeniably content. My only complaints were that we were not served Kirsh at the end of the meal (there were glasses on the table, but we were never offered a pour). Also, Lauren and I were a little surprised to realize that the glass of wine we had each accepted at the beginning of the meal had resulted in a $6 charge (in addition to the $22 lunch). I think it’s fine to charge extra for a glass of wine, but only if you make that clear to your diners from the beginning. The meal would have been perfect if not for those two hiccups. But I refuse to let them leave a sour taste in my mouth—nope, all that is left is the memory of a magical winter fondue feast.

Although the outdoor Dane County Farmers’ Market On the Square takes a break during the colder months, the spirit of the market lives on through the indoor winter market. There are essentially two sessions of the winter market: early winter and late winter. The early winter market is held at the Monona Terrace on Saturdays from mid-November through mid-December. The late winter market is held at the Madison Senior Center on Saturdays from early-January through mid-April.

Of course I’ve been to countless outdoor markets on the square. I’ve also made it to a few early winter markets at the Monona Terrace. However, this past Saturday marked my first visit to the late winter market at the Madison Senior Center. The best part about the late winter market is that every week a local guest chef prepares an elaborate breakfast spread as part of the “Taste of the Market”—a fundraiser for the Dane County Farmers’ Market.

This season’s guest chefs have included Matt Pace of Monty’s Blue Plate Diner, Tory Miller of L’Etoile, David McKercher of Mermaid Cafe, Jonny Hunter of the Underground Food Collective, and students from Slow Food UW. All of the breakfast ingredients are locally sourced, primarily from the vendors represented at the market. And the breakfast is always accompanied by live musical entertainment—ranging from Folk to Creole tunes.  The price of the breakfast is typically around $8 (there are also kid’s portions and vegetarian options available). Following are two recent menus:

1/23/20: Tory Miller of L’Etoile: Handmade Apple Pancakes with Maple Syrup; Butter Mountain and Driftless Organic Hashbrowns with Hook’s Cheddar Cheese; Breakfast Sausage; Spinach Salad with Bacon Dressing; Café Soleil Pastries; organic fair trade coffee or tea; and apple cider or cranberry juice.

2/6/10: Underground Food Collective and Slow Food UW: Homemade bison pastrami brined in Ela Orchard apple cider, served with a fried egg and tomatillo sauce on Silly Yak bread in a sandwich; salad with Don’s mixed greens, homemade Fountain Prairie and Pecatonica Valley bacon, Driftless Organic shaved carrots and sprouted lentils; Butter Mountain roasted smashed potatoes; and organic fair trade Just Coffee and tea, apple cider, cranberry juice, and milk.

During my visit last Saturday, I was really impressed by both the breakfast and the farmers’ market itself. The breakfast (the menu listed from 2/6) was one of the most satisfying I’ve had in a long time. I particularly loved the salad with mixed greens, bacon, shaved carrots and lentils—the contrasting textures and flavors were spectacular. For the amount and quality of  food, the price can’t be beat—and knowing that proceeds support the market is a huge plus. The one thing to keep in mind about the breakfast, however, is that it is very popular among locals. The Madison Senior Center isn’t the largest venue, so there are people everywhere— in line for breakfast, searching for a seat, and shopping at the market. I’d recommend arriving early (the market opens at 8am) and remember to bring cash.

I was also surprised by the number of vendors at the winter market. Surprsingly, many of my favorites from the outdoor season are there—Bleu Mont Dairy, Grace Cheesecake, Snug Haven Farm,  etc. And so many offerings—fruits, vegetables, baked goods, cheeses, and specialty items (maple syrup, candles, honey, etc.).

Many people only know about the outdoor market on the square. But the winter market is a real treat—you can’t beat a mid-winter gourmet breakfast and your pick from a wide array of local produce and offerings.

There is a snowy, tree-lined trail dimly lit by an endless stream of flickering candles that disappear deep into the forest.  Acutely aware of my surroundings, and in great awe and anticipation of the adventure ahead, I carefully strap on my snowshoes at the trail head. First my left foot. Then my right. Good. Ready. I begin the descent into the forest. The night is quiet and still. But there is laughter and movement. A million twinkling stars ignite the expansive, dark sky. I inhale slowly and my lungs fill with the refreshingly cool air. It doesn’t take long to find a rhythm with my stride. My snowshoes glide over the snow, silently packing the loose snow with each footfall. Occasionally, I pass other snowshoers and hikers. We exchange smiles and graciously move to the edge of the trail to make room for each other to pass. There are families, a toddler riding on his father’s shoulders, dogs, young friends, and older couples. All walks of life on a trail of darkness alive with light.

After a few loops of the trail, my legs become weary and I crave the warmth of the bonfire and a hot beverage. I make my way back to the trail head and quickly slip out of my snowshoes. I join the mass of people surrounding a crackling bonfire. They are roasting marshmallows over the fire, resting on hay barrels carefully arranged around the perimeter, and giddily filling to the brim Styrofoam cups of hot chocolate. With great focus, I immediately navigate my way through the crowd to the hot chocolate station. I grab a cup and greedily dig deep into the bag of marshmallows that I suddenly realize are frozen solid. Nonetheless, I toss several in my cup and pour steaming hot chocolate into the recesses. I find a hay barrel close to the fire and rest back, feeling the warmth of the fire on my skin. I sip my hot chocolate and take it all in—the people and the magical winter night.

To me, there’s nothing that illustrates the beauty of Wiscosnin wintertime more than a candelight snowshoe. Last Saturday night, I attended an event at  Blue Mound State Park. Over the last few years, the Candlelight Ski and Hike Events hosted at Wisconsin state parks, forests, and trails have quickly  become one of my favorite wintertime activities. There are more than 25 events during the months of January through March. Most events begin after dusk, and amazingly, the trails are lit with 200-400 candles per mile. The events are free, but a state park admission sticker is required for entrance to the parks. There are still many events to come in the next few weeks. Even if you don’t own skis or snowshoes, you can rent them or just hike the trails. It’s an experience that will change your view of winter in Wisconsin forever. I promise.

Last night my friend Krista and I attended the first-ever “Pork Off,” a benefit for REAP Food Group’s Farm to School Program, which aims to get quality food in Madison schools. Organized by Weary Traveler chef Joey Dunscrombe, the event took place at the restaurant and featured 10 porcine imaginings from 10 talented chefs representing Restaurant Magnus, Underground Food Collective, Nattspil, Alchemy, Mermaid Cafe, Barriques, and other local favorites.

Krista and I arrived a few minutes before the event’s scheduled 4 p.m. start time. The chefs were well organized at stations surrounding the perimeter of the room, but the rest of the restaurant was mass chaos. Long lines and lots of pushing. Luckily, Krista and I were among the first to pay and make our way around the pork buffet. Each chef briefly described his or her creation while serving us a small portion. Our plates were very small, so finding enough space for 10 pork dishes required a bit of pushing food around and piling things on top of others. By the end of the loop, I had no idea what was what. But I was ready to dig in.

Krista and I made our way to the back of the restaurant and quickly found great seats. We ordered drinks and began feasting on our plates o’ pork. The entries varied from chocolate-covered candied bacon, to curried pork, to Dr. Pepper marinated pulled pork. All were unique and delicious. And of course, no pork off is complete without a serious vote to determine the top chef. In the end, David McKercher from Mermaid Cafe took home top honors for his Babi Guling (Balinese roast pork).

Pork. It’s what’s for dinner.

Are words even necessary?

It almost goes without saying that once you graduate from high school, “snow days” cease to exisit from the realm of possibility in one’s life. No matter how much snow falls, you’re probably going to have to trudge to class or fight traffic and slippery roads on the way to work. In fact, prior to last week, in all of my years at UW-Madison, both as a student and member of the staff, I don’t think the university had ever closed for more than evening classes.

It’s always funny in the office when the weather is predicted to take a turn for the worst. What starts out as chatter and people anxiously peering out the windows, quickly erupts into a full panic, with many insisting that they need to leave the office ASAP and probably won’t be into work for the next week or so. Last Tuesday was one of those days. I witnessed the anxiety and excitement first hand. All day. The call to close the university on Wednesday wasn’t officially made until approximately 8:30pm on Tuesday night. I was actually still at the office at that time. We were hosting a “call-out night,” during which our student volunteers phone recently admitted students to congratulate them and see if they have any questions about the university. At one point, one of the students comes to my office and says….Uh. I just got like 17 text messages from my friends. Apparently the university is closed tomorrow. And it’s amazing how quickly that sort of  news travels. Before I knew it, UW-Madison was the number one search term on Google.

In the last few days of freedom before finals, students wholeheartedly embraced the idea of a day off from classes and the chance to frolick in the snow. On Tuesday night, students gleefully took to the streets and bars, and a few freshman scheduled a Wednesday afternoon snowball fight on Bascom hill through Facebook—which grew from a small groups of friends to a RSVP list of 6,000.

My snow day was a little less action packed. Part of me wanted to go into the office and get work done. Thus my internal debate:

Good Kristin: I know it’s a snow day. But what a perfect opportunity to go to the office and get ahead while the office is nice and quiet!

Bad Kristin: Shut up, fool. It’s a snow day. Sleep in and play!

Luckily in this case, bad Kristin prevailed and I relished the opportunity to enjoy an unexpected day off from work. I slept in late. I made myself a wonderful breakfast of Blueberry Flax Pancakes and French press coffee. I baked pound cake (for Friday’s fondue party). I experimented with hot chocolate recipes. I went snowshoeing and caught a glimpse of the snowball fight on Bascom hill. And I unburried  my car. That part wasn’t fun. Ugh. I might have even turned on the TV. Gasp. And I never turn on the TV. All in all, a very enjoyable, albeit not particularly productive, winter day.

Just over a week ago, I attended the Ruby Nouveau Tasting at Wollersheim Winery in Prairie du Sac, Wisconsin. Ruby Nouveau is an estate-grown dry red made in the nouveau style of winemaker Philippe Coquard’s hometown in the Beaujolais region of France. The Nouveau is a “celebration of the new harvest,” made from the first grapes of the harvest, and released on the traditional nouveau day, the third Thursday of November. According to the winery, the 2009 vintage is a “bit bigger than a usual Ruby Nouveau because of the nature of this year’s growing season. It’s full of wild berry fruits reminiscent of blueberries, blackcaps, or bing cherries.” Ruby Nouveau is touted as the perfect holiday wine (pairing especially well with Thanksgiving turkey) and is best enjoyed young—within six months.

The release tasting fell on an absolutely gorgeous late-fall Saturday afternoon, so I knew the winery would be extra crowded. A friend and I made a day out of the excursion—lunch and shopping in Spring Green (the area’s pristine natural landscape most notably served as Frank Lloyd Wright’s muse), followed by a late-afternoon drive through countryside to the winery, which sits atop a scenic hillside overlooking the Wisconsin River Valley.

We arrived to the winery around 4pm. By then, crowds for the tasting were sparse. I made my way from table to table in the Vineyard room, sampling a variety of Wollersheim wines and specialty Wisconsin cheeses. The event also offered a special ruby nouveau tour. And because of the wonderfully mild weather, many people relaxed on the outside patio sipping from glasses of wine.

Unlike the tasting room, the downstairs retail area was packed. There were dozens of cashiers ringing up cases and case of wine. I picked up two bottles of Ruby Nouveau and a small tub of Prairie Fume Cheddar Spread and made my way to the back of the line. I was willing to wait patiently for the chance to take home two bottles of the new harvest straight from the winery. As I waited in line, I caught a glimpse of winemaker Philippe Coquard signing autographs. I love Philippe. Seriously, how can you not love this man? The story behind the winery and its founding family is magical. What I would give to be Julie Coquard.

Over the weekend, as my family enjoyed our unique Thanksgiving dinner (bourbon soup—which I was taste testing for a friend who is planning to enter the recipe in a cooking contest at his local liquor store in Boston) we toasted with glasses of Ruby Nouveau held high. To life, to family, and the bounty of the new harvest. And may I someday find my own Philippe Coquard. Cheers.

I love pie. That’s why I was so excited to attend the REAP Food Group’s fifth annual Pie Palooza fundraiser at the Goodman Community Center last Sunday. REAP, which stands for “Research, Education, Action and Policy on Food Group” is dedicated to building a regional food system that is healthful, just, and economically sustainable. The group hosts several programs and events throughout the year, including “Farm to School,” “Burgers and Brew,” and the “Food for Thought Festival.” All aim to promote the inclusion of healthy, local, sustainably grown foods in schools, restaurants, food stores, and home kitchens.

The Pie Palooza is an annual fundraiser that takes place each fall. All proceeds from the event support REAP programs. Tickets are $16 in advance and $18 at the door. Admission  includes two slices of pie, a farm-fresh salad, and a beverage. The pies, which include both sweet and savory varieties, are baked by more than 20 different local restaurants—including Harvest Restaurant, Inka Heritage, L’Etoile, and Lombardino’s—using all local ingredients.

My friend and I purchased advanced tickets for the 10:30am seating. We arrived to the east side Goodman Community Center plenty early. I had never been to the center, and was incredibly impressed by the facility. We killed time at the in-house Ironworks Cafe, which is a project that parteners with East High School’s alternative educational program and aims to enable youth with both basic job skills and real life business management experience. It’s a trendy cafe that offers a menu with local and seasonal ingredients that changes daily. I was instantly smitten by the baked goods and breakfast offerings, but knew I better save room for pie! I ordered an apple cider, and we hung out and read the sunday newspaper. Shortly after 10:30am, we headed to the pie room to eat.

The event took place in an expansive community room, which was perfect for the event. We stood in line for a while, and eventually weaved our way to the pie serving tables. I was in heaven. There were four savory pies and  four sweet pies, which rotated throughout the day. I chose the “Roasted Squash Onion and Goat Cheese Quiche” from the School Woods Supper Club, and the “Peruvian Eggfruit Pie” from Inka Heritage. The quiche was phenomenal…I could have easily eaten another five pieces.  The eggfruit pie was a little too sweet for my tastes, but very interesting, nonetheless.

I loved my first Pie Palooza. It’s a fabulous event for a great cause. And certainly, it doesn’t take much convincing to get me to an event that is entirely dedicated to pie.