>> This week on
Wisconsin Foodie...
>> We have right now, our third
annual Fondy Feast.
It's something that we do every
year to really highlight
the link between our farmers
in Wisconsin and the food
that we eat.
>> From the Fondy Farm we got
the beans, we've got the corn,
all the herbs that we used
for tonight.
>> That is something I would
like to eat as often as I could.
§ §
>> I really got involved here
just through my association with
Edible Madison and talking to
them this summer about maybe
doing like a cool,
end-of-the-year event.
They originally, they were like,
what kind of chef would you
think would be really cool
for a project or for an event
like this?
I naturally was like, well,
if you went with Portland chefs,
like, one of my good buddies
is Naomi Pomeroy.
So they ended up calling her
and she was free, so it just
worked out.
This is not proper butchery.
[laughter]
>> That's okay.
There's only like thousands
of people watching right now.
§ §

§ §

>> Wisconsin Foodie
would like to thank
the following underwriters
for their support;
Wisconsin Milk Marketing Board
and the dairy farm families
of Wisconsin;
Fab Wisconsin,
the regional food and beverage
industry cluster;
Society Insurance,
small details, big difference;
Outpost Natural Foods Co-Op;
Potawatomi Hotel and Casino;
Illing Company,
creating packaging solutions
for you.
§ §
The Wisconsin
Milk Marketing Board
and the dairy farm families
of Wisconsin are proud
to support Wisconsin Foodie,
helping viewers celebrate our
state's vibrant food culture.
With nearly 11,000
family dairy farms,
the Wisconsin dairy industry
generates more than $26 billion
annually for the Wisconsin
economy, and brings recognition
to the state for producing
award-winning cheeses.
§ §

>> The Milwaukee region has the
highest concentration of jobs in
food, beverage and ingredients
manufacturing in the nation.
From production to processing,
right down to our plates
our regional food industry
offers career opportunities
to fulfill your dreams
and feed the world.
Start and advance your career
right here, with more than
500 employers making products
and distributing, preparing
and serving our food.
Are you hungry for more?

§ §

§ §

>> One of the best ways to
embrace the abundance of the
height of summer in Wisconsin,
after we've been blessed with
great weather and terrific
rains, is a feast.
And the Fondy Farmers' Market
Feast is just that.
These 40 acres where the farmers
that provide great produce at
the farmers' market in the city
are cultivating and starting
anew in a way that most farmers'
markets don't sustain
themselves.
It's the way, we in Wisconsin,
live so well in the summer, and
live so well in our hearts and
in a connection to the land.
§ §

>> Dinner plates can go.
My name's Young Kim, executive
director of Fondy Food Center.
We have right now our
third annual Fondy Feast.
It's something that we do every
year, every August, the weekend
before Labor Day to really
highlight the link between our
farmers in Wisconsin and the
food that we eat.
Most of our farmers are Hmong,
Hmong American.
What's neat about them is they
come from about a 2,000-year-old
oral farming tradition.
So some of the things that they
do we are just starting to
catch up with as far as
understanding goes.
They've got some farming
techniques that, really,
they've brought over here from
the old country.
And I'm of the opinion that they
have something to teach us.
§ §
[conversations]
§ §

All right folks, this is
a tasting menu.
We are serving you family style.
And we will be out shortly with
our first course, an appetizer
by Yollande Deacon from
Afro Fusion.
>> Well, my name is
Yollande Deacon, and I'm the
maker of Afro Fusion products,
which is African and Jamaican
food made locally in Milwaukee,
using locally harvested produce.
When I was thinking about the
menu for today I thought, how do
we give people a fantastic bite
of a favorite, which is
a sausage, but blending in some
traditional African flavors.
So I get a skewer.
I will cut plantain in
medallion, put plantain already
made, and then sausage in
medallion, while I actually
cook on a grill.
And then I steam 'em just
a little bit.
So you have that.
And then you have wonderful
cherry tomato.
So you have a simple bite
like that.
So it's something sweet,
something savory, something
with intense flavor.
It's something African,
African Wisconsin.
§ §
>> So the first course is a
great trio from Yollande Deacon
and Afro Fusion Cuisine.
That's luxury, that's summer
luxury on a skewer.
§ §

Peter Sandroni of La Merenda,
stirrin' soup in the middle of
a field.
>> Hi, Kyle, how are ya?
>> How are you doin' buddy?
>> Good, how 'bout you?
>> Good.
So you do farm dinners
de rigueur as a chef, but why
is Fondy important to you?
>> You know, our restaurant's
located down in
Walker's Point Neighborhood.
Just six, seven blocks of us
is the most densely populated
neighborhood in the state
of Wisconsin.
And Fondy Farm and the Fondy
Market is in the middle of
a food desert where it's real
important to people in that area
to get local food.
And the more people in that
neighborhood that have access
to it, the better it is for
the whole city.
>> So this is just playing that
story out, really, on an elegant
evening, right?
>> Correct, that's exactly it.
It's reaching people who
probably are not familiar with
this market per se maybe, and
all these restaurants are in
really close distance to that
market.
And hopefully, coming here to
support us will then in turn
will get them to go down there
and support the market.
>> The tug of yummy cuisine
is very powerful.
>> Right, right.
And to think, all the
ingredients that we're all
using, this is--
Minus the seafood aspect of
this, it's got eight ingredients
that came from the market.
>> That's profound.
>> Yeah.
>> That's literally profound.
Dude, I'm going to let you cook.
>> Thank you.
Great to see ya.
Thanks for stopping by.
>> See ya.
§ §

>> Well, I'd like to introduce
some of the people who worked
really hard to get the food on
your plate today.
They have all contributed to
make this farm what it is, and
also contributed to the meal
tonight.
So please give them one more
round of applause.
[applause]
§ §

[sizzling]
>> Tonight we have a, this is a
stuffed chicken, chicken legs
with -- liver and chicken thigh
meat, all mixed with like egg,
-- mousse, stuff that goes on
the drumsticks.
§ §
Don't go around there.
§ §

>> Look at this!
>> Amazing!
>> Oh!
It's really good,
whatever it is.
>> You don't know what it is?
>> I don't know what it is.
>> Grilled chicken leg.
§ §

>> That is a delicious trio.
That is something I would like
to eat as often as I could.
§ §

>> We've got braised pork
shoulder with pinto beans, corn.
We've got some clams.
And it's all cooked in
a ham hock stock.
From the Fondy Farm we've got
the beans, we've got the corn,
all the herbs that we used
tonight.
We get a lot of what we use
for our pop-up restaurant at
the Fondy farmer's market.
We really like the work that
they do in the neighborhood.
So we like to work with local
ingredients, so I would say
about 75% to 80% of what we use
on the weekends at our pop-up
restaurant is all local.
Simple food, not a lot of bells
and whistles, we like to let
the great ingredients speak
for themselves.
We like to cook food with a soul
behind it.
§ §

>> Farm dinner!
You did it!
>> Yes, we did.
>> Six courses, six chefs.
>> It was good food.
>> Amazing things from
right over there.
>> Chicken and liver?
>> Genius though!
>> Liver, I saw liver
and I said, no, no, no, no.
>> Clams and--
>> Clams and pork shoulder.
Yeah, I know.
>> Who knew?
>> I know.
>> But these things come--
This is the future, this is
great food.
This is our own health playing
forward.
>> Yeah.
>> Yeah.
So third year in a row.
You happy?
>> Yes.
Next year it'll be even better.
Thank you.
>> You bet.
All right.
§ §

>> Wonderful, thank you.
§ §
>> This is a sublime way to end
this beautiful summer evening.
>> Thank you.
>> Your dessert, summer pudding?
>> Summer pudding.
>> With blueberries.
>> Blueberries, strawberries,
black currents, red currents.
We've got raspberries in there,
and some gooseberries.
>> My anti-oxidants are gonna
be perfect.
>> Perfect!
>> And what inspired you?
I know this is ingredients from
the farm, right?
>> It is ingredients from the
farm, and it's the perfect kind
of summer dish.
It's a traditional British
dessert, which I grew up eating.
And it's very simple, very
rustic.
>> It's so rich and light all at
the same time.
>> All at the same time.
>> Nell, you're good.
You're good.
>> Thank you, my dear.
§ §

>> And so finally, I hope you've
picked up on some themes this
evening, that food creates
community, that everyone has the
right to good food prepared by
loving hands.
[applause]
So thank you for coming.
God bless you all.
Please drive safely.
And thank you for supporting
the Fondy Food Center.
[cheers and applause]
§ §

§ §

§ §

>> My name is Tory Miller.
I'm the executive chef of Graze,
L'Etoile and Sujeo.
I kind of got involved here just
through my associate with Edible
Madison and talking to them this
summer about maybe doing like a
cool, end-of-the-year event to
kind of not only raise awareness
for like local food, but also
maybe raise a little bit of
money for a good cause.
Which then were nice enough to
like kind of go along with what
we do here in Madison.
And we're kind of thinking
Madison Parks Department
deserving a little bit of money
to kind of get Madison Central
Park like up and running.
Maybe our goal is to kind of
start an Edibles kind of
school yard there.
Education for kids, gardening
and growing.
I think it's going to be really
great for the city of Madison,
and for that East Side
neighborhood.
Originally they were like,
well, what kind of chef would
you think would be really cool
for a project or for an event
like this?
I, naturally was like, well, if
you went with Portland chefs,
one of my good buddies
is Naomi Pomeroy.
So you know, she would be a
great person to call.
And they ended up calling her
and she was free, so like
it just worked out.
Hey!
Just burnin' some sausages.
This is a Berkshire pork sausage
with pork livers, garlic, some
sweet spices.
Kinda going with a little bit of
that offal pate flavor without
bein' too gamy or too
overpowering.
Basically we have three plated
courses for the dinner, and then
we have my pastry chef
from L'Etoile and Graze,
Melinda Dorn, is doing
the plated dessert.
Good thing I have a lot of
these, 'cause I wasn't ready
for them to all explode.
I didn't change.
[laughter]
It's Sunday!
I can cook in whatever I want.
I can't believe they got a bus.
That's super-Madison.
[laughter]
Their like, we're gonna need to
drink out there.
[conversations]

>> So this dinner is living
evidence of what Edible is.
It's this terrific partnership
between two chefs that have been
cooking along the same path from
the middle of the country
and the edge.
Naomi Pomeroy who started out
with small, small, tight little
places in Portland as that scene
was burgeoning.
She was cooking farm to table
before we even had a term
for it.
And of course, our own Wisconsin
chef, Tory Miller, who ascended
and then became the chef de
cuisine of L'Etoile, where in
both cases, they knew the faces
of the farmers.
They knew how he or she planted
and what was in season, what was
intimate, what was precious,
and what was delicious.
This is Edible incarnate.
This is how we should be eating.
>> Hey, chef!
>> Hi boss.
You wanna walk through the
whole day?
>> First course, right?
Soup in the little bowl.
>> Yup.
>> Drop in mushrooms, top with
chips, finish with oil or with
sauce verte?
>> Sauce verte, yeah.
Can I do anything with this
right now?
Or is this hangin' out here?
>> Um, it can do whatever you
need it to do, chef.
[exaggerated laughter]
>> I've know Tory for a couple
of years.
We just hung out at the
James Beard Foundation chefs'
policy change bootcamp.
That's a program through the
James Beard Foundation that
talks about kind of social
activism and chef-dom.
Why do I enjoy working
with Tory?
Who said I enjoyed working
with Tory?
[laughter]
Just kidding.
>> Nobody likes working
with Tory.
>> Good Lord.
He's awesome.
He's totally funny
and easy-going.
And he's a great chef.
>> The bigger question is, when
are cheeseburgers happening?
§ §

>> I hope you guys have been
enjoying yourselves so far, and
that you've had plenty of time,
I hope, to look at the menu.
So you're probably pretty
excited about that.
I know I am.
Our mission, really at the end
of the day, is to raise
awareness about our food system
and how the choices that we make
about our food impact a lot of
things, and how we all have a
lot of power to improve our food
system for the better by what
we eat.
So we're gonna get to live that
this evening through this meal.
>> This first course is
a sunchoke soup from
Harmony Valley that we pureed
and then we're just topping it
with my favorite mushroom in
the world, and it's not morels,
it's a Hen of the Woods mushroom
that's just lightly roasted,
topped with some butter-fried
sunchoke chips and then a
little bit of sauce verte that
Chef Naomi made with parsley,
chives, shallots and --
and olive oil.
That's what's up.
You guys have a good meal.
§ §

>> This salad--
I didn't procure any of the
ingredients for it, Chef Tory
did, so I don't know all the
farms where everything is from,
but I saw that it all clearly
came from the farmers' market.
So we have some radicchio and
some puntarelle, which is an
Italian chicory, some pears and
a little bit of cheese, a couple
different kinds of mint.
And then a made a vinaigrette
that has shallots macerated in a
nine-year sherry vinegar from
the Bliss Company.
And then the hazelnuts come from
my home state of Oregon.
So enjoy.
Thanks.
[cheers and applause]
§ §

>> You wanna sear that?
Let's score that fat cap and
sear it.
>> We only use one pork
purveyor, and it's
Willow Creek Farm.
They're in Loganville.
We brined it overnight in some
spices and salt, sugar, water.
And we're gonna score this,
pop it in the oven.
So these are--
I'm just scoring that fat cap to
like help render a little bit
and get the juices flowing
straight down through the meat.
And we're going to sear these in
pan before we throw them in the
oven, basically like you would a
big, giant steak.
And then when you're done you
have this little cross hatch
kind of pattern.
This is not proper butchery.
[laughter]
>> That's okay.
There's only like thousands of
people watching right now.
>> Come on, hundreds.
>> Thousands.
>> Let's say hundreds.
>> Come on, let's flatter these
guys a little bit.
>> Just kidding, Arthur.
§ §

>> Hi everybody.
I'm the pastry chef at Graze and
L'Etoile, and over the course of
the year he brings me, oh I
don't know, roughly a billion
pounds of fruit and other stuff
to process.
And some of the stuff that he
brings me I used tonight in you
dessert course.
We've got pumpkins from
the Bee Charmer.
We've got some maple syrup
whipped into -- cheese.
The maple syrup is from
-- Brothers.
And we've got some cherries that
were hand-pitted.
And it's being served over a
marshmallow, toasted.
Make you think about those fall
campfires.
And some caramel sauce, which
is good everywhere, everyday,
every minute.
[laughter]
§ §

>> You came a long way to
be here.
So what's this like?
You haven't been in the Midwest,
at least Wisconsin, before.
>> I haven't been to Wisconsin
ever, no.
>> And you just said, yeah, I
love this chef.
I'll come, I'll cook with him.
>> I wanted to come out and hang
out with Tory another time, and
also wanted to see Wisconsin.
And my husband, who I was able
to bring tonight actually as
well, he grew up in Monroe, just
a little bit outside--
>> Oh, Monroe.
>> Yeah, so he came back to like
see his childhood home and all
that too.
>> And you know, it's like
anything, we both find like
whatever's the best and most
delicious, and try to just honor
that, and cook with our heart
and soul.
I think that's what always comes
through, regardless.
And like for menus like this
where it's just kind of like,
hey, do you want to do this?
Yeah, sure.
We both talked to each other.
>> I remember I was just like
laying on my couch, you know,
And it was like, you know,
Monday night at like nine
o'clock.
So it would be like 11 o'clock
here or whatever.
and we were just, oh, how about
we start with a soup?
Okay.
What do you wanna do for
protein?
Oh, let's do pork.
Okay, great.
You know, and I'm like, you guys
still seein' cherry tomatoes.
You know, we just talked about
how the weather--
It's like talking about the
weather, kind of.
>> So what's your take away,
comin' to our great state?
>> Oh, I don't know.
Everybody here is really nice.
>> Aren't we?
>> Yeah.
>> We are the nicest people.
>> It's Midwest nice.
>> We are Midwest nice.
>> It's crazy, it's wild.
I though people in Oregon--
Like everyone always says that
Oregonians are nice.
And it's just like, wow,
you guys make us look bad.
>> Thanks for comin', my dear.
>> Thank you.
>> Hey, always great to see you,
sir.
Thanks for bein' here.
§ §
[cheers and applause]
§ §

>> Wisconsin Foodie
would like to thank
the following underwriters
for their support;
Wisconsin Milk Marketing Board
and the dairy farm families
of Wisconsin;
Fab Wisconsin,
the regional food and beverage
industry cluster;
Society Insurance,
small details, big difference;
Outpost Natural Foods Co-Op;
Potawatomi Hotel and Casino;
Illing Company,
creating packaging solutions
for you;
the Wisconsin Department
of Natural Resources;
WMSE 91.7 FM, Frontier Radio.
The Wisconsin
Milk Marketing Board
and the dairy farm families
of Wisconsin are proud
to support Wisconsin Foodie,
helping viewers celebrate our
state's vibrant food culture.
With nearly 11,000
family dairy farms,
the Wisconsin dairy industry
generates more than $26 billion
annually for the Wisconsin
economy, and brings recognition
to the state for producing
award-winning cheeses.
§ §

>> The Milwaukee region has the
highest concentration of jobs in
food, beverage and ingredients
manufacturing in the nation.
From production to processing,
right down to our plates
our regional food industry
offers career opportunities
to fulfill your dreams
and feed the world.
Start and advance your career
right here, with more than
500 employers making products
and distributing, preparing
and serving our food.
Are you hungry for more?

>> Who like tomatillos?
There's some tomatillos
right there.
They'll be there seven years
from now, so if you come back
in seven years we'll probably
see'em.
One thing real quick I wanted to
show you guys.
If you look on the right here,
this just looks like a complete
mess, doesn't it?
I mean, it just looks like
there's plants everywhere.
A lot of our farmers are Hmong,
and one sort of unique technique
they use is board cast seeding.
The farmer will walk down the
field and they'll throw the seed
out by hand.
>> I saw a cucmber.
>> You saw a cucumber?
[laughter]
Is that the scariest scarecrow
you've ever seen?
[laughter]