The Corner Table: Top Chef Wisconsin

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. Support the show: https://...

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. Support the show: https://checkout.fundjournalism.org/memberform?org_id=...

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. Support the show: https://checkout.fundjournalism.org/member...

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. Support the show: https://checkout.fundjournalism.org/memberform?org_...

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.fund...

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 fami...

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. Support the show: https...

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. Support the show: https://checkout.fundjournalism.org/memberform?org_id=capitaltimes&campaign=7013i00000...

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...

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...

The last straw (featuring the Madsplainers) by The Capital Times Support the show: https://checkout.fundjournalism.org/memberform?org_id=capitaltimes&campaign=7013i000000U67DAAS See omnystudio.com/listener for privacy information.

Cap Times food editor Lindsay Christians wrote about the issue of accessibility in restaurants for her latest cover story, "A seat at the table: Disability advocates push for better access when dining out." On today's Corner Table, she talks with Rob Thomas about what she learned from her reporting -- the work disability rights groups are doing on restaurant accessibility, what it takes to get old...

For this live Corner Table episode, recorded on Saturday at the Play Circle at the Memorial Union, Lindsay sat down with Twin Cities chef Yia Vang, who works out of what he calls his "mud-and-straw location," a food truck he operates outside Sociable Cider Werks. The two had a reflective conversation on growing up as a Hmong refugee in Wisconsin, how Vang gives a nod to family with his food, and h...

The "farm-to-table" movement that has loomed large in the culinary world for years isn't just changing the way restaurants acquire and market produce: It's also changing how K-12 schools think about cafeteria lunches and classroom snacks. In Madison, the REAP Food Group — a nonprofit dedicated to promoting local, sustainable food systems — has worked closely with farmers, educators and AmeriCorps...

Jen Roth, the co-owner of Cadence Cold Brew Coffee, talks about the importance of nitro in a can of cold brew, new flavors coming down the pike, and the possibility of Cadence popping up on the shelves of Costco. Support the show: https://checkout.fundjournalism.org/memberform?org_id=capitaltimes&campaign=7013i000000U67DAAS See omnystudio.com/listener for privacy information.

Lindsay talks with Holly De Ruyter, the documentary filmmaker who made 2015's "Old Fashioned: The Story of the Wisconsin Supper Club." Support the show: https://checkout.fundjournalism.org/memberform?org_id=capitaltimes&campaign=7013i000000U67DAAS See omnystudio.com/listener for privacy information.

Scott Williams, the owner of Garden To Be, talks with Lindsay all about the color and flavor behind the edible flowers he grows. Support the show: https://checkout.fundjournalism.org/memberform?org_id=capitaltimes&campaign=7013i000000U67DAAS See omnystudio.com/listener for privacy information.

Cap Times reporter Katelyn Ferral joins host Lindsay Christians on the podcast this week to talk about her recent story, "Who's calling the shots? Tavern owners want more regulation from the state in an increasingly competitive market." Support the show: https://checkout.fundjournalism.org/memberform?org_id=capitaltimes&campaign=7013i000000U67DAAS See omnystudio.com/listener for privacy informatio...

It's our first-ever live episode! Lindsay spoke with Nyanyika Banda, founder of Martha's Daughter in Duluth, at the Old Sugar Distillery, in a show all about cooking in the Midwest, culture shock, and the role of gender in restaurant kitchens. Support the show: https://checkout.fundjournalism.org/memberform?org_id=capitaltimes&campaign=7013i000000U67DAAS See omnystudio.com/listener for privacy inf...

Lindsay talks with Cheri Schweitzer of Credible Consulting about the ins and outs of running safe and clean kitchen. Support the show: https://checkout.fundjournalism.org/memberform?org_id=capitaltimes&campaign=7013i000000U67DAAS See omnystudio.com/listener for privacy information.

Lindsay talks with Madison College instructor Brandon Bay on the ins and outs of menu design. Support the show: https://checkout.fundjournalism.org/memberform?org_id=capitaltimes&campaign=7013i000000U67DAAS See omnystudio.com/listener for privacy information.

On this episode of our podcast mini-series, Lindsay talks with the founder of the Food Finance Institute, Tera Johnson. Support the show: https://checkout.fundjournalism.org/memberform?org_id=capitaltimes&campaign=7013i000000U67DAAS See omnystudio.com/listener for privacy information.

Lindsay talks with the architect and designer Melissa Destree about the architecture and design of restaurants. Support the show: https://checkout.fundjournalism.org/memberform?org_id=capitaltimes&campaign=7013i000000U67DAAS See omnystudio.com/listener for privacy information.

Lindsay talks with designer Cricket Redman about what it takes to develop a restaurant's visual language. Support the show: https://checkout.fundjournalism.org/memberform?org_id=capitaltimes&campaign=7013i000000U67DAAS See omnystudio.com/listener for privacy information.

Lindsay talks with Caitlin Suemnicht, chief creative officer at Food Fight Restaurant Group, about where she gets ideas for restaurants. Support the show: https://checkout.fundjournalism.org/memberform?org_id=capitaltimes&campaign=7013i000000U67DAAS See omnystudio.com/listener for privacy information.