FOOD AND DRINK
Roman Candle goes to FitchburgLinda Falkenstein on Friday 11/20/2009Roman Candle, the retro-hip Willy Street pizzeria that has a satellite restaurant in Middleton, is set to open a third branch in Fitchburg in mid-January. The site is the former Kelly's Grille, 2685 Research Park Dr. (near Lacy Road and Fish Hatchery). >More Dane County Farmers' Market favorite Stella's Bakery opens cafeLinda Falkenstein on Friday 11/20/2009Longtime Dane County Farmers' Market favorite Stella's Bakery — purveyor of hot 'n' spicy cheese bread — has opened a cafe/bakery at its headquarters at 2908 Syene Rd., Madison. In addition to selling breads, pastries and other desserts familiar to market habitués, the cafe serves breakfast sandwiches and lunch. >More A guide to Madison restaurant ThanksgivingsBuffets celebrate plenty and provide plenty to celebrateKristian Knutsen on Thursday 11/19/2009, (2) RecommendationsEating out for Thanksgiving is often dismissed as a betrayal of the holiday's central concept: the traditional home-cooked meal. But a visit to restaurants serving dinner on the big day reveals families celebrating and giving thanks nonetheless. >More Madame Fromage: Baked Miniature Pumpkins with Blue Cheese recipeTenaya Darlington on Wednesday 11/18/2009 2:00 pmOne of my favorite combinations at the Thanksgiving table is baked squash with some sort of savory stuffing. This year, I'm planning to adapt a Deborah Madison recipe that calls for cream, a leaf of sage, and a spoonful of Gruyere baked inside a mini pumpkin; instead of using Gruyere, I'm going to combine blue cheese with the cream, and a few cranks of black pepper. >More Madison Eats Agenda: Master Cheesemakers, Holiday Art Fair, Ruby NouveauThe week in foodAndrea Parins on Monday 11/16/2009 4:00 pmThis coming week, in events that get to your heart through your stomach. >More Opa Cafe and Lounge brings something new to State StreetInnovative and elegantErin Hanusa on Friday 11/13/2009, (2) Comments, (2) RecommendationsOpa is clearly trying to do something new on its block, bringing ingredients like duck confit and rabbit to a young audience who, though recently captivated by "real food" guru Michael Pollan, might be just as likely to pop into Qdoba. Opa aims high and for the most part succeeds. >More Pecan pie and moreMove over, chocolate-covered bacon on a stickMarcelle Richards on Friday 11/13/2009, (1) RecommendationI'm generally of the school of thought that a little bacon on anything makes it better. I must admit, however, that I was wary of bacon in desserts, until I had a bite of a gourmet chocolate bar flecked with bits of thick-cut bacon. It worked. It more than worked; it was a beautiful pork-tinged chocolate euphoria. There was something revolutionary about that sweet and savory combination, and it convinced me that bacon desserts were totally doable. >More Scrambling for slices at Pie Palooza 2009900 pieces of pie in three hoursLinda Falkenstein on Tuesday 11/10/2009 3:00 pmPie Palooza, the celebration of local ingredients as reconceived residing atop a flaky crust, is not just all about the pie. It's also a benefit event for the REAP Food Group, and it completed its most successful turn this past Sunday at larger digs in the Goodman Community Center. >More Madison eats agenda: Dining Out for Life, turkeys, Renaissance Xmas, and A Choral FeastThe week in foodKristian Knutsen on Monday 11/09/2009 5:00 pm, (2) RecommendationsThe coming week, with events that get to your heart through your stomach. >More Hy-Vee is a supermarket and a cafeteriaTray chicLinda Falkenstein on Friday 11/06/2009, (1) Comment, (3) RecommendationsThe new Hy-Vee, at 3801 East Washington Ave., was crowded on its grand opening Friday, Oct. 30. Madison schools had the day off, so kids trailed moms and dads pushing carts; plus there were lots of seniors, because who else would be grocery shopping at 10:30 a.m.? There were armies of staff, too, asking shoppers how they were doing, and mobile cashier stations to ease checkout congestion. >More |
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