Program Reminder:

Wisconsin Foodie

Ch.	Title	Description	#	Day	Date	Time	Length	RPT	CC	DVS	AD MD
10.1	Coffee Culture	The story behind a cup of coffee is told, as coffee roasters from around the state talk about their philosophies on roasting, fair trade and the importance of community. Wisconsin Foodie travels to Antigua, Guatemala with Alterra Coffee to visit farmers and see firsthand how coffee is grown and selected. Award winning barista Scott Lucey offers a lesson on making the perfect Espresso. (1 of 13) WEB LINK	201	TH	05/10/12	07:30pm	00:26:45	(RPT)	(CC)	×	ST
10.1	Coffee Culture	The story behind a cup of coffee is told, as coffee roasters from around the state talk about their philosophies on roasting, fair trade and the importance of community. Wisconsin Foodie travels to Antigua, Guatemala with Alterra Coffee to visit farmers and see firsthand how coffee is grown and selected. Award winning barista Scott Lucey offers a lesson on making the perfect Espresso. (1 of 13) WEB LINK	201	FR	05/11/12	10:30pm	00:26:45	(RPT)	(CC)	×	ST
10.1	Pop-Up Dinners	Chef Tory Miller and the crew of Madison's acclaimed restaurant L'Etoile escape the kitchen and travel to Willi Lehner's Bleu Mont Dairy to cook a meal for 250 hosted by the folks of Outstanding in the Field. Next, Madison's Underground Food Collective takes over the L'Etoile kitchen for a night to put on a 100 person pop up dinner. Myrica Von Haselberg of the food blog Horno Magico puts on an impromptu secret Valentine’s Day dinner for 12 strangers at Milwaukee's Best Place. (2 of 13) WEB LINK	202	TH	05/17/12	07:30pm	00:26:45	(RPT)	(CC)	×	ST
10.1	Pop-Up Dinners	Chef Tory Miller and the crew of Madison's acclaimed restaurant L'Etoile escape the kitchen and travel to Willi Lehner's Bleu Mont Dairy to cook a meal for 250 hosted by the folks of Outstanding in the Field. Next, Madison's Underground Food Collective takes over the L'Etoile kitchen for a night to put on a 100 person pop up dinner. Myrica Von Haselberg of the food blog Horno Magico puts on an impromptu secret Valentine’s Day dinner for 12 strangers at Milwaukee's Best Place. (2 of 13) WEB LINK	202	FR	05/18/12	11:30pm	00:26:45	(RPT)	(CC)	×	ST
10.1	The Nouvelle Farmer	Farmer Jonathan Stich of One Guerrilla Farmer is profiled. Jonathan is a new breed of farmer that not only grows heirloom products of his own, but sources from the best farmers in his community and offers it directly to restaurants like Alinea and Next in Chicago--and La Reve and Cafe at the Plaza in Milwaukee. Jonathan is followed on one of his routes, introducing his chefs along the way and highlighting a meal using all of Jon's bounty, prepared by Chef Karen Bell of Cafe at the Plaza. (3 of 13) WEB LINK	203	TH	05/24/12	07:30pm	00:26:45	(RPT)	(CC)	×	ST
10.1	The Nouvelle Farmer	Farmer Jonathan Stich of One Guerrilla Farmer is profiled. Jonathan is a new breed of farmer that not only grows heirloom products of his own, but sources from the best farmers in his community and offers it directly to restaurants like Alinea and Next in Chicago--and La Reve and Cafe at the Plaza in Milwaukee. Jonathan is followed on one of his routes, introducing his chefs along the way and highlighting a meal using all of Jon's bounty, prepared by Chef Karen Bell of Cafe at the Plaza. (3 of 13) WEB LINK	203	FR	05/25/12	10:30pm	00:26:45	(RPT)	(CC)	×	ST
10.1	European Homemade Sausage	The "Old World" and the "New School" tradition of craft sausage making are celebrated. European homemade sausage has been a staple on Milwaukee's Southside since the 1970's. In 2010, master sausage maker Frank Jakubczak tried to retire, only to have his customers demand his return. Frank is a true craftsman, known for his smoked polish and other European flavors. The master himself offers a tour and a tasting. Next, the Underground Food Collective is profiled, to see what a new generation of sausage makers is up to. (4 of 13) WEB LINK	204	TH	05/31/12	07:30pm	00:26:46	(RPT)	(CC)	×	ST
10.1	Chef Stefano Viglietti	Wisconsin Foodie travels to Sheboygan to visit with Chef Stefano Viglietti and tour three of his restaurants (which happen to all be within walking distance). After traveling to Italy, he and his wife Whitney returned to their roots and opened Trattoria Stefano 19 years ago. His restaurants are visited, including Field to Fork, Il Ritrovo and also the original Trattoria Stefano, where Chef Stefano prepares a southern Italian dish using mostly local ingredients. (5 of 13) WEB LINK	205	TH	06/14/12	07:30pm	00:26:45	(RPT)	(CC)	×	ST
10.1	Washington Island	Wisconsin Foodie travels to the most northeast part of Door County across Deaths Door to Washington Island, to meet with Ken Koyen. Ken is a 5th generation farmer/fisherman who supplies wheat to companies like Capital Brewery and Deaths Door Spirits. The day is spent with Ken and his brother Tom, fishing for White Fish, harvesting wheat; and, preparing a traditional boneless fish boil with the day's catch. Later, a perfect Manhattan is prepared, and Nelson's Hall is visited to join the Bitter's Club, with Nick and Ira from Bittercube. WEB LINK	206	TH	06/21/12	07:30pm	00:26:45	(RPT)	(CC)	×	ST
10.1	Willow Creek Farms	Wisconsin Foodie travels to central Wisconsin to visit Tony and Sue Renger, owners of Willow Creek Farms. Willow Creek produces some of the best award-winning Berkshire pork in the State. Dedicated to quality products, they process and smoke all of their own meats. Their charcuterie facility and smokehouse is toured, as well as their pastures-- where happy pigs roam free. In Madison, the Madison Club is visited for the 1st annual SlowPig event put on by chef Dan Fox. SlowPig is a celebration of heritage pig and folks responsible for promoting the industry. WEB LINK	207	TH	06/28/12	07:30pm	00:26:45	(RPT)	(CC)	×	ST
36.1	Coffee Culture	The story behind a cup of coffee is told, as coffee roasters from around the state talk about their philosophies on roasting, fair trade and the importance of community. Wisconsin Foodie travels to Antigua, Guatemala with Alterra Coffee to visit farmers and see firsthand how coffee is grown and selected. Award winning barista Scott Lucey offers a lesson on making the perfect Espresso. (1 of 13) WEB LINK	201	FR	05/11/12	08:00pm	00:26:45	(RPT)	(CC)	×	ST
36.1	Pop-Up Dinners	Chef Tory Miller and the crew of Madison's acclaimed restaurant L'Etoile escape the kitchen and travel to Willi Lehner's Bleu Mont Dairy to cook a meal for 250 hosted by the folks of Outstanding in the Field. Next, Madison's Underground Food Collective takes over the L'Etoile kitchen for a night to put on a 100 person pop up dinner. Myrica Von Haselberg of the food blog Horno Magico puts on an impromptu secret Valentine’s Day dinner for 12 strangers at Milwaukee's Best Place. (2 of 13) WEB LINK	202	FR	05/18/12	08:00pm	00:26:45	(RPT)	(CC)	×	ST
36.1	The Nouvelle Farmer	Farmer Jonathan Stich of One Guerrilla Farmer is profiled. Jonathan is a new breed of farmer that not only grows heirloom products of his own, but sources from the best farmers in his community and offers it directly to restaurants like Alinea and Next in Chicago--and La Reve and Cafe at the Plaza in Milwaukee. Jonathan is followed on one of his routes, introducing his chefs along the way and highlighting a meal using all of Jon's bounty, prepared by Chef Karen Bell of Cafe at the Plaza. (3 of 13) WEB LINK	203	FR	05/25/12	08:00pm	00:26:45	(RPT)	(CC)	×	ST
36.1	European Homemade Sausage	The "Old World" and the "New School" tradition of craft sausage making are celebrated. European homemade sausage has been a staple on Milwaukee's Southside since the 1970's. In 2010, master sausage maker Frank Jakubczak tried to retire, only to have his customers demand his return. Frank is a true craftsman, known for his smoked polish and other European flavors. The master himself offers a tour and a tasting. Next, the Underground Food Collective is profiled, to see what a new generation of sausage makers is up to. (4 of 13) WEB LINK	204	FR	06/01/12	08:00pm	00:26:46	(RPT)	(CC)	×	ST
36.1	Chef Stefano Viglietti	Wisconsin Foodie travels to Sheboygan to visit with Chef Stefano Viglietti and tour three of his restaurants (which happen to all be within walking distance). After traveling to Italy, he and his wife Whitney returned to their roots and opened Trattoria Stefano 19 years ago. His restaurants are visited, including Field to Fork, Il Ritrovo and also the original Trattoria Stefano, where Chef Stefano prepares a southern Italian dish using mostly local ingredients. (5 of 13) WEB LINK	205	FR	06/15/12	08:00pm	00:26:45	(RPT)	(CC)	×	ST
36.1	Washington Island	Wisconsin Foodie travels to the most northeast part of Door County across Deaths Door to Washington Island, to meet with Ken Koyen. Ken is a 5th generation farmer/fisherman who supplies wheat to companies like Capital Brewery and Deaths Door Spirits. The day is spent with Ken and his brother Tom, fishing for White Fish, harvesting wheat; and, preparing a traditional boneless fish boil with the day's catch. Later, a perfect Manhattan is prepared, and Nelson's Hall is visited to join the Bitter's Club, with Nick and Ira from Bittercube. WEB LINK	206	FR	06/22/12	08:00pm	00:26:45	(RPT)	(CC)	×	ST
36.1	Willow Creek Farms	Wisconsin Foodie travels to central Wisconsin to visit Tony and Sue Renger, owners of Willow Creek Farms. Willow Creek produces some of the best award-winning Berkshire pork in the State. Dedicated to quality products, they process and smoke all of their own meats. Their charcuterie facility and smokehouse is toured, as well as their pastures-- where happy pigs roam free. In Madison, the Madison Club is visited for the 1st annual SlowPig event put on by chef Dan Fox. SlowPig is a celebration of heritage pig and folks responsible for promoting the industry. WEB LINK	207	FR	06/29/12	08:00pm	00:26:45	(RPT)	(CC)	×	ST
36.2	Coffee Culture	The story behind a cup of coffee is told, as coffee roasters from around the state talk about their philosophies on roasting, fair trade and the importance of community. Wisconsin Foodie travels to Antigua, Guatemala with Alterra Coffee to visit farmers and see firsthand how coffee is grown and selected. Award winning barista Scott Lucey offers a lesson on making the perfect Espresso. (1 of 13) WEB LINK	201	TH	05/10/12	07:30pm	00:26:45	(RPT)	(CC)	×	ST
36.2	Coffee Culture	The story behind a cup of coffee is told, as coffee roasters from around the state talk about their philosophies on roasting, fair trade and the importance of community. Wisconsin Foodie travels to Antigua, Guatemala with Alterra Coffee to visit farmers and see firsthand how coffee is grown and selected. Award winning barista Scott Lucey offers a lesson on making the perfect Espresso. (1 of 13) WEB LINK	201	FR	05/11/12	10:30pm	00:26:45	(RPT)	(CC)	×	ST
36.2	Pop-Up Dinners	Chef Tory Miller and the crew of Madison's acclaimed restaurant L'Etoile escape the kitchen and travel to Willi Lehner's Bleu Mont Dairy to cook a meal for 250 hosted by the folks of Outstanding in the Field. Next, Madison's Underground Food Collective takes over the L'Etoile kitchen for a night to put on a 100 person pop up dinner. Myrica Von Haselberg of the food blog Horno Magico puts on an impromptu secret Valentine’s Day dinner for 12 strangers at Milwaukee's Best Place. (2 of 13) WEB LINK	202	TH	05/17/12	07:30pm	00:26:45	(RPT)	(CC)	×	ST
36.2	Pop-Up Dinners	Chef Tory Miller and the crew of Madison's acclaimed restaurant L'Etoile escape the kitchen and travel to Willi Lehner's Bleu Mont Dairy to cook a meal for 250 hosted by the folks of Outstanding in the Field. Next, Madison's Underground Food Collective takes over the L'Etoile kitchen for a night to put on a 100 person pop up dinner. Myrica Von Haselberg of the food blog Horno Magico puts on an impromptu secret Valentine’s Day dinner for 12 strangers at Milwaukee's Best Place. (2 of 13) WEB LINK	202	FR	05/18/12	11:30pm	00:26:45	(RPT)	(CC)	×	ST
36.2	The Nouvelle Farmer	Farmer Jonathan Stich of One Guerrilla Farmer is profiled. Jonathan is a new breed of farmer that not only grows heirloom products of his own, but sources from the best farmers in his community and offers it directly to restaurants like Alinea and Next in Chicago--and La Reve and Cafe at the Plaza in Milwaukee. Jonathan is followed on one of his routes, introducing his chefs along the way and highlighting a meal using all of Jon's bounty, prepared by Chef Karen Bell of Cafe at the Plaza. (3 of 13) WEB LINK	203	TH	05/24/12	07:30pm	00:26:45	(RPT)	(CC)	×	ST
36.2	The Nouvelle Farmer	Farmer Jonathan Stich of One Guerrilla Farmer is profiled. Jonathan is a new breed of farmer that not only grows heirloom products of his own, but sources from the best farmers in his community and offers it directly to restaurants like Alinea and Next in Chicago--and La Reve and Cafe at the Plaza in Milwaukee. Jonathan is followed on one of his routes, introducing his chefs along the way and highlighting a meal using all of Jon's bounty, prepared by Chef Karen Bell of Cafe at the Plaza. (3 of 13) WEB LINK	203	FR	05/25/12	10:30pm	00:26:45	(RPT)	(CC)	×	ST
36.2	European Homemade Sausage	The "Old World" and the "New School" tradition of craft sausage making are celebrated. European homemade sausage has been a staple on Milwaukee's Southside since the 1970's. In 2010, master sausage maker Frank Jakubczak tried to retire, only to have his customers demand his return. Frank is a true craftsman, known for his smoked polish and other European flavors. The master himself offers a tour and a tasting. Next, the Underground Food Collective is profiled, to see what a new generation of sausage makers is up to. (4 of 13) WEB LINK	204	TH	05/31/12	07:30pm	00:26:46	(RPT)	(CC)	×	ST
36.2	Chef Stefano Viglietti	Wisconsin Foodie travels to Sheboygan to visit with Chef Stefano Viglietti and tour three of his restaurants (which happen to all be within walking distance). After traveling to Italy, he and his wife Whitney returned to their roots and opened Trattoria Stefano 19 years ago. His restaurants are visited, including Field to Fork, Il Ritrovo and also the original Trattoria Stefano, where Chef Stefano prepares a southern Italian dish using mostly local ingredients. (5 of 13) WEB LINK	205	TH	06/14/12	07:30pm	00:26:45	(RPT)	(CC)	×	ST
36.2	Washington Island	Wisconsin Foodie travels to the most northeast part of Door County across Deaths Door to Washington Island, to meet with Ken Koyen. Ken is a 5th generation farmer/fisherman who supplies wheat to companies like Capital Brewery and Deaths Door Spirits. The day is spent with Ken and his brother Tom, fishing for White Fish, harvesting wheat; and, preparing a traditional boneless fish boil with the day's catch. Later, a perfect Manhattan is prepared, and Nelson's Hall is visited to join the Bitter's Club, with Nick and Ira from Bittercube. WEB LINK	206	TH	06/21/12	07:30pm	00:26:45	(RPT)	(CC)	×	ST
36.2	Willow Creek Farms	Wisconsin Foodie travels to central Wisconsin to visit Tony and Sue Renger, owners of Willow Creek Farms. Willow Creek produces some of the best award-winning Berkshire pork in the State. Dedicated to quality products, they process and smoke all of their own meats. Their charcuterie facility and smokehouse is toured, as well as their pastures-- where happy pigs roam free. In Madison, the Madison Club is visited for the 1st annual SlowPig event put on by chef Dan Fox. SlowPig is a celebration of heritage pig and folks responsible for promoting the industry. WEB LINK	207	TH	06/28/12	07:30pm	00:26:45	(RPT)	(CC)	×	ST