The Corner Table: Top Chef Wisconsin

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For your quarantine pleasure: Breakfast on a bun May 14, 2020

Show notes

What might make your quarantine mornings less painful and more delicious? Breakfast sandwiches. This week on The Corner Table, find some inspiration as we revisit our December 2019 interview with local "breakfast sandwich influencer" Patrick Logterman, who chronicles his breakfast adventures at 52sandwiches.blogspot.com.

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Restaurant S.O.S. fund aims to "save our staff" May 07, 2020

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Restaurant people are helpers, the kind you go to when you need to feed volunteers or get a sponsor for your Little League team. So what happens when they need help? This week on the show, we hear from Teresa Pullara-Ouabel of Bunky’s catering and Kelly Hopkins of Kessenich's, whose "SOS" (Save Our Staff) GoFundMe campaign has raised over $40,000 to help furloughed restaurant workers pay their bills.

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D'Vino does carry-out comfort Apr 30, 2020

Show notes

Just 12 days after the opening of D’Vino, a new wine and ciccheti bar in downtown Madison, the coronavirus pandemic forced it to close its doors. On this week's show, Lindsay and Chris talk with owner and chef Dino Maniaci about how he quickly shifted to selling comfort foods like meatball grinders and take-and-bake pastas, and why he's determined to keep going.

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Grocery workers become "essential" Apr 23, 2020

Show notes

The COVID-19 pandemic has given all of us a new appreciation for the workers who bag our groceries and keep the shelves stocked. On this week's show, Lindsay and Chris talk with two local grocery workers about how they're faring on these new frontlines and what shoppers can do to keep them safe.

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Make your beer into a bracket Apr 16, 2020

Show notes

For those pining for March Madness or just a good way to pass yet another evening at home, Kyle Nabilcy has a suggestion: Make your beer, or anything else, into a bracket. A longtime freelancer covering beer and food for the recently darkened Isthmus, Kyle talked with Lindsay and Chris about his epic beer collection and his "Cellar Sixteen" bracket.

Support the show: https://checkout.fundjournalism.org/memberform?org_id=capitaltimes&campaign=7013i000000U67DAAS

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Farmers market indefinitely postponed Apr 10, 2020

Show notes

During any other year, farmers and vendors would pour onto the Capitol Square this Saturday for the first outdoor market of the Dane County Farmers Market season. But in light of the coronavirus, the state government has revoked permits for all uses of the square, so the market season is indefinitely postponed. On today's show, Lindsay and Chris get an update from market manager Sarah Elliot on the changes they're making and how people can support local farms until the market makes its triumphant return.

Support the show: https://checkout.fundjournalism.org/memberform?org_id=capitaltimes&campaign=7013i000000U67DAAS

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Service industry seeks support Mar 31, 2020

Show notes

This week on the podcast, Lindsay and Chris talk with Brandon Brieske, who started the Madison Area Service Industry Support Facebook group to bring his fellow restaurant and bar workers together as they weather the COVID-19 pandemic.

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Knives out Mar 19, 2020

Show notes

A dull knife is more dangerous than a sharp knife. Never put knives in the dishwasher. And if the garbage disposal is rattling, definitely turn it off before you stick your face over the drain. Those are just a few of the knife-keeping lessons Lindsay and Chris learned from chef and knife nerd Adam Haen, who joined them in the podcast studio last week to show them how it's done.

Support the show: https://checkout.fundjournalism.org/memberform?org_id=capitaltimes&campaign=7013i000000U67DAAS

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Championship cheesemaking Mar 04, 2020

Show notes

On this week’s show, Lindsay and Chris sit down with master cheesemaker Steve Stettler of Decatur Dairy to find out what’s changed since his grandfather’s cheesemaking days, how he became the first master cheesemaker with a certification in cheese curds, and how he picks which chunk of cheese to enter in a world competition.

Support the show: https://checkout.fundjournalism.org/memberform?org_id=capitaltimes&campaign=7013i000000U67DAAS

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Fairchild is on its way Feb 20, 2020

Show notes

Serious farm-to-table cooking can be tough: You might be drowning in strawberries one minute and stuck with just rutabaga for an entire month the next. This week on the Corner Table, L'Etoile alums Itaru Nagano and Andrew Kroeger explain why they're taking on that challenge at a restaurant of their own.

Support the show: https://checkout.fundjournalism.org/memberform?org_id=capitaltimes&campaign=7013i000000U67DAAS

See omnystudio.com/listener for privacy information.

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