%20--%3e%3csvg%20width='512'%20height='512'%20viewBox='0%200%20135.46666%20135.46667'%20version='1.1'%20id='svg185'%20sodipodi:docname='wserie.svg'%20inkscape:version='1.2.2%20(b0a8486541,%202022-12-01)'%20inkscape:export-filename='../../public/wserie.png'%20inkscape:export-xdpi='96'%20inkscape:export-ydpi='96'%20xmlns:inkscape='http://www.inkscape.org/namespaces/inkscape'%20xmlns:sodipodi='http://sodipodi.sourceforge.net/DTD/sodipodi-0.dtd'%20xmlns:xlink='http://www.w3.org/1999/xlink'%20xmlns='http://www.w3.org/2000/svg'%20xmlns:svg='http://www.w3.org/2000/svg'%3e%3csodipodi:namedview%20id='namedview187'%20pagecolor='%23ffffff'%20bordercolor='%23666666'%20borderopacity='1.0'%20inkscape:showpageshadow='2'%20inkscape:pageopacity='0.0'%20inkscape:pagecheckerboard='0'%20inkscape:deskcolor='%23d1d1d1'%20inkscape:document-units='mm'%20showgrid='false'%20inkscape:zoom='0.75187991'%20inkscape:cx='-219.44994'%20inkscape:cy='212.79994'%20inkscape:window-width='1920'%20inkscape:window-height='1029'%20inkscape:window-x='0'%20inkscape:window-y='27'%20inkscape:window-maximized='1'%20inkscape:current-layer='layer1'%20/%3e%3cdefs%20id='defs182'%3e%3cradialGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1249'%20id='radialGradient1251'%20cx='254'%20cy='95.249992'%20fx='254'%20fy='95.249992'%20r='67.65345'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1249'%3e%3cstop%20style='stop-color:%2334b86b;stop-opacity:1;'%20offset='0'%20id='stop1245'%20/%3e%3cstop%20style='stop-color:%23206f43;stop-opacity:1;'%20offset='1'%20id='stop1247'%20/%3e%3c/linearGradient%3e%3clinearGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1271'%20id='linearGradient1273'%20x1='225.37227'%20y1='95.249992'%20x2='297.42328'%20y2='95.249992'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1271'%3e%3cstop%20style='stop-color:%23ffffff;stop-opacity:1;'%20offset='0'%20id='stop1267'%20/%3e%3cstop%20style='stop-color:%23adadad;stop-opacity:1;'%20offset='1'%20id='stop1269'%20/%3e%3c/linearGradient%3e%3c/defs%3e%3cg%20inkscape:label='Layer%201'%20inkscape:groupmode='layer'%20id='layer1'%3e%3cg%20id='g1293'%20transform='translate(-186.26667,-27.516659)'%3e%3ccircle%20style='fill:url(%23radialGradient1251);fill-opacity:1;stroke:none;stroke-width:0.159763px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20id='path358'%20cx='254'%20cy='95.249992'%20r='67.65345'%20/%3e%3cpath%20id='path1748'%20style='fill:url(%23linearGradient1273);fill-opacity:1;stroke:none;stroke-width:0.127407px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20inkscape:transform-center-x='-12.008464'%20d='m%20225.37227,45.1744%20v%2032.19152%202.85227%20l%2031.87352,15.0318%20-31.87352,15.03181%20v%202.85226%2032.19153%20l%2072.05101,-33.97984%20-34.12905,-16.09576%2034.12905,-16.09576%20z'%20/%3e%3c/g%3e%3c/g%3e%3c/svg%3e){kind=small}
Tortilleria Zepeda | Carne Asada
Wisconsin Foodie - S14 - E2
Host Luke Zahm heads to Lone Rock to meet up with Heidi and Julian Zepeda of Tortilleria Zepeda, purveyors of authentic Mexican corn tortillas. Julian walks Luke through the process called “nixtamalization,” from dried kernel to steaming fresh tortilla. Back at The Owl Farm, Luke prepares carne asada with fresh tortillas from Tortilleria Zepeda.
Wisconsin Foodie: Season 14 - 14 Episode s
14x1 - Bootleggers Lodge | Chef Håkan Thörnström
January 18, 2024
Host Luke Zahm visits Bootleggers Lodge in Tomahawk, which has a long culinary history in Wisconsin dating back to prohibition. During Luke’s visit, Bootleggers owner Brian Hollnagel and chef Maja Holcomb have invited Michelin-Starred Swedish chef Håkan Thörnström to cook a dinner incorporating Wisconsin ingredients with a Swedish twist.
14x2 - Tortilleria Zepeda | Carne Asada
January 25, 2024
Host Luke Zahm heads to Lone Rock to meet up with Heidi and Julian Zepeda of Tortilleria Zepeda, purveyors of authentic Mexican corn tortillas. Julian walks Luke through the process called “nixtamalization,” from dried kernel to steaming fresh tortilla. Back at The Owl Farm, Luke prepares carne asada with fresh tortillas from Tortilleria Zepeda.
14x3 - ZimKnives | Beef Bourguignon
February 1, 2024
Host Luke Zahm visits ZimKnives in Milwaukee to meet knife maker Nate Zimmerman, who specializes in hand forging knives for some of the best chefs in the Midwest. Together, Luke and Nate craft a custom chef’s knife for Luke, which is later used to create the ultimate seasonal recipe, beef bourguignon.
14x4 - Alpinage Cheese | Birch Restaurant
February 8, 2024
Host Luke Zahm meets Orphee Paillotin and Paula Heimerl, of Alpinage Cheese in Oak Creek. Alpinage Cheese produces raclette, a Swiss-style melting cheese. Paula and Orphee demonstrate the cheesemaking process. Then, Luke visits Birch Restaurant in Milwaukee for insights on how chef Kyle Knall prepares the Alpinage raclette at his restaurant.
14x5 - Fortune Favors | Mayana Chocolate
February 15, 2024
Host Luke Zahm visits one of his chef mentors, Eric Rupert of Fortune Favors in Madison, makers of special candied pecans. Fortune Favors also partners with Mayana Chocolate to produce the Magic Bar, a decadent candy bar with layers of pecans, caramel and nougat. Luke then travels to Spooner to meet Mayana Chocolate co-owner Daniel Herskovic.
14x6 - Allie Boy’s | Gotham Bagel
February 22, 2024
Host Luke Zahm sets out to find some of the best bagels in Wisconsin. His first stop is to Allie Boys in Milwaukee to meet chef and co-owner Ben Nerenhausen for an inside view on their process and philosophy. Next, Luke goes to Madison to meet with bagel legend Mr. Joey Bagels, of Gotham Bagels.
14x7 - Cultured | Sway Brewing + Blending
March 14, 2024
Host Luke Zahm visits Door County to explore the world of fermentation. His first stop is Cultured to meet Mattea Fischer, who makes sourdough bagels, focaccia and kimchi. Then, he visits Matt Sampson, owner of Sway Brewing and Blending, to learn what makes his process of old-school brewing and fermentation uniquely Door County.
14x8 - Seymour Burger Fest | Smash Burger
March 21, 2024
Host Luke Zahm travels to the “Home of the Hamburger” – Seymour, Wisconsin. In 1885, the hamburger was invented by Charlie Nagreen at the Seymour fair. Every year, the community celebrates with Burger Fest. Luke takes part in a hamburger eating competition and a ketchup slide, before showcasing his special touch on the burger.
14x9 - Town Council Kitchen
March 28, 2024
Host Luke Zahm travels to Neenah to meet with Jon Horan, chef and owner of Town Council Kitchen & Bar. Horan is a Neenah native who has trained abroad and worked at high-profile kitchens around the United States. He and his wife, Kate, returned to Neenah to open their restaurant, which focuses on supporting Neenah’s local food economy.
14x10 - Huntsinger Farms Horseradish | Prime Rib
April 4, 2024
Host Luke Zahm dives into the world of one of Wisconsin’s most celebrated and underrated specialty crops: Horseradish. Huntsinger Farms is the leading producer of horseradish in Wisconsin. Learn how horseradish is grown, harvested, processed and served, then join Luke as he cooks a supper club favorite: prime rib with horseradish.
14x11 - Wisconsin State Fair | Chef Adam Pawlak
April 11, 2024
Host Luke Zahm celebrates the Wisconsin State Fair. Joined by special guest chef Adam Pawlak, owner of Egg & Flour Pasta Bar, the two experience all the fried deliciousness the fair has to offer. The culinary highlight of the fair is the Sporkies, an annual food competition that honors the most unique and delicious dishes.
14x12 - Fishing with Joe
April 18, 2024
Host Luke Zahm travels to Fort Atkinson for a fishing trip with former Wisconsin Badger and Cleveland Browns Hall of Fame football player Joe Thomas. After a successful day on the river, they head to Island Bar & Grill to transform their fresh catch into a fish fry experience.
14x13 - Twisted Plant | Strange Town
April 25, 2024
Host Luke Zahm ventures into Milwaukee to uncover a burgeoning culinary trend: vegan dining. His journey begins at Twisted Plant, which puts a plant-based twist on traditional comfort foods. Then, he visits Strange Town, which specializes in farm-to-table small plate dining.
14x14 - Journey to Japan | The Story of Kikkoman Soy Sauce
May 2, 2024
Host Luke Zahm visits Kikkoman soy sauce company in Walworth. Celebrating 50 years in Wisconsin, it is now a global leader in soy sauce production. Why Wisconsin? Luke uncovers the story, forging a culinary link from Wisconsin to Japan.
Wisconsin Foodie: All seasons
S0: Specials
1 Episode
S1: Season 1
13 Episode s
S2: Season 2
13 Episode s
S3: Season 3
13 Episode s
S4: Season 4
13 Episode s
S5: Season 5
13 Episode s
S6: Season 6
13 Episode s
S7: Season 7
13 Episode s
S8: Season 8
13 Episode s
S9: Season 9
13 Episode s
S10: Season 10
13 Episode s
S11: Season 11
13 Episode s
S12: Season 12
13 Episode s
S13: Season 13
13 Episode s
S14: Season 14
14 Episode s