Wisconsin Foodie — Season 7

Visit three innovative Viroqua businesses. Eric Weninger and Bree Breckle of B&E’s Trees show how they craft Bourbon Barrel Aged Maple Syrup, the crew at Wisco Pop explains how they make soda with natural ingredients, and Scott Lucey from Kickapoo Coffee Roasters serves up latte art.

Visit Briess Malt & Ingredients Co. in Chilton to learn about the age-old, hands-on process of making barley into malt. Then travel to Amherst to get a behind-the-scenes tour of Central Waters Brewing Co. and sample unreleased stouts.

Visit the award-winning, energy-supplying, cheese-making facility Crave Brothers Farmstead Cheese to see how the facility is a shining example of “big dairy” done right. George Crave offers a tour of the facility and explains how their methane energy is distributed to the community.

Go from berry to bottle and see how Gin is produced at Death’s Doors Spirits. Learn about the history of Death’s Door from founder Brian Ellison. Then, travel to Washington Island with a national bartender and mixologist group called Lush Life to see where the juniper berries are harvested.

Travel to Osseo to learn how Norske Nook baker Kim Hanson makes sour cream-and-raisin pies with foot-high meringue, and learn about Norske Nook’s history. Continue the pie-themed tour with Jonathan Dye of Mr. Dye's Pies, who shows how he makes some of the best pies in Milwaukee.

Join outdoor guide Keith Warnke to explore the edible outdoors of Muscoda. Start by harvesting roadside asparagus, then head to the hills to hunt for morels, and finally jump into the streams and try fly fishing for trout. Driftless Café chef Luke Zahm brings the bounty together.

Visit Muscoda for their annual Morel Fest and go behind the scenes to see how one of the most popular foraged food events comes together. While in town, stop by Meister Cheese Co. to tour the facility and meet the owners.

Bypass the water slides and head straight to Roots Chocolate in the Wisconsin Dells to meet the owner, Lisa Nelson. Then travel to Bos Meadery to get a behind-the-scenes tour of the meadery, which is fermenting some of the most interesting meads in the market.

Visit the Milwaukee neighborhood of Lindsay Heights to meet Maanaan and JoAnne Sabir of The Juice Kitchen and get a fresh perspective on the neighborhood. Then walk to Tandem – brainchild of chef Caitlin Cullen – a restaurant that focuses on bringing the community together through food.

Travel off the beaten path to visit two Supper Clubs: Red Cabin at Green Acres and Idlewile Supper Club. Meet Dave Schuh, owner of the Red Cabin at Green Acres. Then travel down the road to meet Brenda and Dave Panko, fifth owners of the Idlewile Supper Club.

Start the morning with chef Aaron Patin as his stokes a fire that will eventually smoke the meats at Iron Grate BBQ Co. in Milwaukee. Then, join Aaron at Twist & Sprout Farms to meet farmer Cam Pauli and look over the Red Wattle hogs that will eventually be used at Iron Grate.

Travel to Mount Pleasant to meet home miller and heritage grain enthusiast Charlie Tennessen of Anarchy Acres. See how Charlie and his team of donkeys remain self-sufficient, and learn why Charlie focuses his land on heritage and rare wheat varieties, experimenting from seed to bread.

Explore a Milwaukee culinary tradition that is engrained in the city’s DNA: German cooking and sausage. Visit Karl Ratzsch and Usinger’s, which are both more than 100 years old and have been working together for just as long. Learn about the companies’ histories and explore a typical day.