The Corner Table: Top Chef Wisconsin

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Decadent desserts Feb 13, 2020

Show notes

Valentine's Day can be a complicated a holiday, and L'Etoile pastry chef Elizabeth Dahl is on its frontlines, preparing intricate desserts for that special night. On this Corner Table bonus episode, Dahl explains how she puts her art skills to use in the kitchen, how training as a savory chef has enhanced her pastries, and why she herself often doesn’t like sweets.

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Vegan and delicious Feb 05, 2020

Show notes

For chef Lauren Montelbano of Surya Cafe, accommodating dietary restrictions is a welcome challenge — she calls it her "personal Tetris." On this week's show, the chef explains how she started making vegan food, why she thinks healthy food can and should be delicious, and why some people get emotional when they come to Surya.

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See omnystudio.com/listener for privacy information.

The cream puff kerfuffle Jan 24, 2020

Show notes

In this Corner Table bonus episode, Cap Times Opinion Editor Jessie Opoien chats with Lindsay and Chris about how she launched a firestorm by tweeting disparaging comments about cream puffs, why the governor got involved, and which dishes Wisconsin should showcase as visiting candidates and reporters flood the state this election season.

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Food photography Jan 22, 2020

Show notes

As a food photographer, it's Sunny Frantz’s job to make food look just beautiful enough that you want to make it — or eat it. Lindsay and Chris talk with Sunny about the photography trends she's watching, how anyone can take better food shots and why you might not want to eat the food behind some of the most drool-worthy photos.

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Breakfast on a bun Jan 08, 2020

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Five protein-packed years ago, Patrick Logterman set a goal that would consume his mornings: Eat one breakfast sandwich a week and blog about it. Today he shares his morning eats on Instagram (@bunbreakfast). He came to the Cap Times studio to talk about his top sandwiches of 2019, how to cook a perfectly round egg and why he's just not into breakfast pizza.

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

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Christmas cocktails Dec 25, 2019

Show notes

On this week's Corner Table, hosts Lindsay Christians and Chris Lay dive into holiday cocktails: the good, the bad and the nose-freezing snowball. Join them as they sample the offerings at Miracle on King, a holiday cocktail pop-up at Lucille and then return to the studio for a lively conversation about the drinks that put them in the holiday spirit and why you should never do shots with your family.

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Quivey's Grove, then and now Dec 11, 2019

Show notes

Quivey's Grove is a classic Wisconsin restaurant founded in 1980 by Joe Garton in two historic buildings in Fitchburg. The owners recently announced their decision to put it up for sale. On the podcast this week, Nick Garton, Joe's son, talks about a childhood spent in Quivey's kitchen and underground tunnel, and archivist Chris Lay helps dig into Quivey's lively backstory.

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Meet the new co-host! Nov 27, 2019

Show notes

Hosting the Corner Table is now a two-journalist endeavor: Chris Lay, a Madison writer, archivist and lover of food, has signed on as the show's co-host. What better way to introduce him than with a conversation about food of the South -- more specifically, his childhood home of North Carolina.

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Miss American Pie Nov 13, 2019

Show notes

Gwen Rice is a skilled baker of pies and an accomplished playwright.
in "Miss American Pie," she combines these two parts of her life in a one-woman show performed in a local kitchen. Over the course of 75 minutes, she prepares an apple pie from scratch.

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

See omnystudio.com/listener for privacy information.

Secrets of sourdough Oct 30, 2019

Show notes

At the 2019 Fermentation Fest — A Live Culture Convergence in Reedsburg, five experts gathered on a panel to talk about artisan grains and sourdough. Among them were Kirk Smock from ORIGIN Bread, owner/head baker Andrew Hutchison from Madison Sourdough, horticulture prof Julie Dawson from UW-Madison's Seed to Kitchen program, Gil Williams from Lonesome Stone Milling and Halee Wepking at Meadowlark Organics.

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

See omnystudio.com/listener for privacy information.

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