Bravo’s “Top Chef” season 21 will always be a special one for those who live in the Dairy State. Not only was the season filmed in Wisconsin, beautifully capturing its charms, but it was the first time in the show’s history that a chef – Dan Jacobs – working professionally in Wisconsin participated in the long-running national chefs’ competition. 

The show did a lovely job of showcasing restaurants, landmarks and locations that are well worth visiting. This is a guide to those places.

But it's also a guide to the places where host Kristen Kish as well as judges Gail Simmons and Tom Colicchio stopped and dined during the filming of the reality show in Wisconsin.

But there's more. It also includes the amazing eateries and food-related businesses that are owned and operated by the talented chefs and guests who are featured (as judges or in other roles) on the show, many of whom have earned notable accolades including James Beard honors.

And if that wasn't enough, there's even a list of books that showcase more about Wisconsin's food, history and architecture. There's even a cookbook featuring recipes from a some of the local chefs featured on the show.

Jump to:
"Top Chef" destinations
Judges' picks
Eateries owned by "Top Chef" guests
Books that take you farther

 

"Top Chef" destinations

All of these destinations were featured in at least one episode of Bravo's "Top Chef" Season 21. These locations are presented in the relative order in which they appear during the season.

Blu
The Pfister Hotel
424 E. Wisconsin Ave., Milwaukee, (414) 298-3196
thepfisterhotel.com 
In episode 1, the 15 talented rising star chefs and James Beard nominees ventured up to the 23rd floor of Milwaukee’s iconic Pfister Hotel where they savored incredible panoramic views of Downtown Milwaukee and Lake Michigan, sipped cocktails and enjoyed fellowship with one another before the competition heated up.

Located on the 23rd floor of the Pfister Hotel, Blu offers guests an extraordinary selection of classic cocktails, sassy martinis and an expansive wine collection – all with a breathtaking view of the city. Guests can also enjoy live music on Friday and Saturday nights or Afternoon Tea with a tea butler in the afternoon Thursday through Sunday.

X

Lupi & Iris
777 N. Van Buren St., Milwaukee, (414) 293-9090
lupiandiris.com 
2008 James Beard Award winner for Best Chef: Midwest (Chef Adam Siegel, Ristorante Bartolotta)
2023 James Beard Award nominee for Best New Restaurant

In episode 1, the chef-testants compete in their first challenge. Divided into three groups, they are tasked with making soup, a stuffed pasta or a roasted chicken dish that utilizes the entire bird. The competition took place in the gorgeous open-concept kitchen at Lupi & Iris. During the challenge, Chef and Owner Adam Siegel and Chef Paul Bartolotta served as guests judges.

Lupi & Iris showcases the cuisines of both the French and Italian Rivieras in an expansive, opulent environs. You can get a full view of the restaurant’s spectacular kitchen and wood-fueled grill (showcased on the show) by making a reservation for seating at the chef’s counter.

X

The Historic Miller Caves
3897 W. State St., Milwaukee, (414) 931-2337
millerbrewerytour.com 
In episode 2, the 14 remaining chef-testants get a lesson on the importance of Miller beer in the Brew City. Divided into two teams, they are tasked with the challenge of creating a seven-course progressive meal using popcorn, pickles, pretzels, mixed nuts, potato chips, olives, and toasted corn kernels. The elimination challenge meal is served to the judges inside the historic Miller Caves. 

The Caves, carved from the limestone cliffs in the Menomonee River Valley, were once used as storage for Frederick J. Miller’s brews. Today, they are showcased as a stop on Miller’s popular brewery tour and are also available for rental as a unique event space. Perfect for beer aficionados and history buffs, the space accommodates 40 guests for a sit-down affair or 100 guests for a standing reception. It’s conveniently located adjacent to the Miller Inn.

X

Cupola Barn
N88 W35490, Mapleton Rd., Oconomowoc,
(262) 617-4038
cupolabarn.com
In episode 3, following a Quickfire featuring dishes with Door County cherries, the chefs head off to the Cupola Barn in Oconomowoc to present their dishes in a “cheese festival” format. Each chef is paired with a Wisconsin cheese and tasked with creating a dish that showcases the cheese’s particular nuances.

A popular wedding venue, the restored 1840s vintage Cupola Barn and its well-appointed outbuildings are surrounded by five acres of rural land offering picturesque views of the bucolic countryside.

Frank Lloyd Wright’s Burnham Block
1835 S. Layton Blvd., Milwaukee
wrightinmilwaukee.com
During episode 4, Burnham Block Development was the source of inspiration for the chefs’ duality-themed elimination challenge, during which they worked in pairs to present dishes inspired by the contrasting elements in Frank Lloyd Wright's architectural masterpieces.

This rare collection of homes was designed by Wisconsin native and famed architect, Frank Lloyd Wright, who took special interest in creating architecturally creative designs for both moderate and low-income families. Burnham Block presents a series of homes built in a style known today as American System-Built Homes. Visitors can sign up for Saturday tours led by trained docents who assist in showcasing the significance of Wright’s design and the history of the Burnham Block’s locale. 

Monona Terrace Community & Convention Center
1 John Nolen Dr., Madison, (608) 261-4000
mononaterrace.com
During episode 4, the contestants also travel to Madison to visit Monona Terrace, a convention center built as a tribute to Wisconsin native and famed Wisconsin native and famed architect, Frank Lloyd Wright. There, they continue to derive inspiration for the cooking challenge that lies ahead.

Monona Terrace, a prominent feature of Madison’s downtown skyline, links the shore of Lake Monona to the State Capital. It’s regarded among the nation’s preeminent public destination and is a worthwhile stop for anyone traveling to Madison.

X

Taliesin 
5481 County Rd. C, Spring Green, (608) 588-7900
taliesinpreservation.org
During the second half of episode 4, the contestants head to Spring Green Wisconsin where they tour Taliesin, a UNESCO World Heritage Site that embodies the life work of Frank Lloyd Wright. The Taliesin’s Riverview Terrace Cafe is the site for the season’s first double elimination of Chefs Alisha Bliss and Kaleena Elenz, bringing the cheftestants down to the top 10.

This 800-acre estate, once Wright's summer home and architecture school, is now home to the Frank Lloyd Wright Visitor Center where guests can view a stunning display of architecture in Wright’s signature “Prairie Style.” The onsite Riverview Terrace Café fosters a connection to the land by serving dishes that celebrate the agricultural heritage of the region. Taliesin also features an onsite field school where students gain both hands-on kitchen experience and education in agriculture and artisan food production.

The Post
Best Western Premier Park Hotel
22 S. Carroll St., Madison, (608) 285-8000
thepostmadison.com
The Post is the setting for relaxation and celebration for the chefs after a long day on the Frank Lloyd Wright Trail in episode 4.  

Located inside the Park Hotel on Madison’s Capitol Square, The Post is named for architect George Post who designed the Wisconsin State Capitol. The hospitality-focused restaurant serves a menu featuring New American fare with a Midwestern inflection, along with a bar showcasing beer, wine and signature craft cocktails. Both indoor and outdoor seating available.

X

L’Etoile
1 S. Pinckney St., Madison, (608) 251-0500
letoile-restaurant.com
2001 James Beard Award winner for Best Chef: Midwest (Odesssa Piper)
2012 James Beard winner Best Chef Midwest (Tory Miller)
2017, 2018 James Beard semi-finalist Outstanding Restaurant
2019 James Beard semi-finalist Outstanding Chef
2013, 2022 James Beard semi-finalist Outstanding Wine Program

This upscale farm-to-table restaurant was the site for episode 5’s Quickfire challenge, which focused on the creation of creative dishes utilizing products from the Dane County Farmers Market along with sauce recipes from notable Madison Chef Carson Gully, who – along with his wife – was the first African American couple to host a cooking show in the U.S.

Founded by local food pioneer and Chef Odessa Piper, L’Etoile is now owned and operated by Chef and James Beard honoree Tory Miller. Guests will find a menu focused French-inspired American cuisine that makes full use of local proteins and produce. Much of the eatery’s bounty is gleaned from the Dane County Farmers Market which takes place just steps away on Madison’s Capitol Square.

X

Dane County Farmers Market
2 E. Main St., Madison, (608) 455-1999
dcfm.org
This notable farmers market was the source for the chefs’ locally produced provisions – from artisan cheeses to fruits, vegetables and proteins – during the Quickfire challenge in episode 5.

For over 50 years the DCFM has been a fixture on the Capitol Square. Not insignificantly, it is the nation’s largest producer-only farmers market. All producers are mem­bers of an orga­nized co-op with nine elect­ed mem­bers who serve on the Market’s Board of Directors.

X

The Harvey House
644 W. Washington Ave., Madison, (608) 250-9578
theharveyhouse.com
Aptly featured on episode 5, “Supper Club”, The Harvey House was the site for both an inspiration meal for the cheftestants and the elimination challenge during which they were forced to dig deep to serve up creative takes on classic Wisconsin supper club fare.

A modern take on the traditional supper clubs, The Harvey House is located behind Madison’s Historic Train Depot. On the menu, guests will find classic Old Fashioneds along with supper club classics like relish trays, fish fry, prime rib and ice cream-based cocktails. The restaurant included in the The New York Times’ feature “Our 50 Favorite Restaurants 2022”.

Adom African Market
8084 N. 76th St., Milwaukee, (414) 354-2366
Adom African Market was featured among the specialty grocers where chefs shop during episode 6 as they prepare for their toughest challenge yet: creating a dish in the spirit of Chaos Cuisine.

This North Side market showcases a broad range of African and Caribbean foods, spices, beauty supplies and home goods.

Mo’s Food Market
2404 W Clybourn St, Milwaukee, (414) 667-9666
facebook.com/MosFoodMarket 
Mo’s Food Market was featured among the specialty grocers where chefs shop during episode 6 as they prepare for their toughest challenge yet: creating a dish in the spirit of Chaos Cuisine.

This locally owned Asian market carries a wide range of international food products and household goods with an emphasis on Southeast Asian ingredients.

El Rey
916 S. Cesar E Chavez Dr., Milwaukee, (414) 643-1640
1320 W, Burnham St., Milwaukee, (414) 383-7786
5200 W. Oklahoma Ave., Milwaukee,  (414) 541-5200
elreyfoods.com 
El Rey was featured among the specialty grocers where chefs shop during episode 6 as they prepare for their toughest challenge yet: creating a dish in the spirit of Chaos Cuisine.

This longtime family-owned and operated market carries a wide variety of products from Mexico as well as sundries from locales including South America and the Caribbean. The family also proudly produces a variety of products including fresh corn tortillas and tostadita chips which are carried in their markets.

X

American Family Field
1 Brewers Way, Milwaukee, (414) 902-4452
mlb.com/brewers/ballpark/events 
The home of the Milwaukee Brewers played host to episode 7 which featured an oh-so-Wisconsin challenge requiring the chefs to think outside the box to create ballpark-worthy dishes using hot dogs, Polish sausages, Italian sausages, chorizo and bratwurst.

American Family Field is not only home to fun experiences like watching the Brewers’ Famous Racing Sausages, it’s also the site for the only fan-shaped convertible ballpark roof in North America. Guests are also invited to indulge in some of the most delicious ballpark fare in the nation thanks to a focus on local sourcing as well as its new 3rd Street Market Hall Annex, which features an area with various family-friendly activities plus diverse fare from independent restaurants including sushi, tacos, BBQ and Venezuelan arepas. 

X

Discovery World
500 N. Harbor Dr., Milwaukee, (414) 765-9966
discoveryworld.org
Discovery World provided the picturesque setting for “Top Chef” crowd favorite “Restaurant Wars” (episode 8). In preparation for the competition, the two teams of chefs named their restaurant concepts (Dos by Deul and Channel), designed their aesthetic and developed three-course menus. The following day, with help from the expert staff from Bartolotta Catering & Events, the teams served their dishes to the judges and 75 guest diners. 

Discovery World, located on the shore of Lake Michigan, provides immersive science-based experiences for families, students and curious community members of all ages. The museum showcases multiple interactive exhibits, the Reiman Aquarium (the largest aquarium in the state) and an ever-changing slate of events and activities meant to spark curiosity and learning. 

X

Dempze Cranberry Co.
1060 Center St, Wisconsin Rapids, (715) 213-1008
rootedinred.co 
Fifth generation cranberry grower Rochelle Biegel Hoffman appeared in episode 9 as both guest judge and representative for the Wisconsin cranberry industry.

Her family's farm, Dempze Cranberry Co., hosts a variety of events that are open to the public – from farm dinners and nights on the farm to harvest experiences.

X

Il Cervo
The Trade, Autograph Collection
420 W. Juneau Ave., Milwaukee, (414) 279-6660
ilcervorestaurant.com 
In episode 9, following a Quickfire challenge showcasing Wisconsin cranberries, the eight remaining chefs take on one of the most culturally important challenges of the season: creating unique dishes using a pantry of Native American ingredients. With no dairy, flour or processed ingredients to assist, they make use of a multitude of ingredients including rabbit, goose, elk and caul fat along with sunflowers, huitlacoche, mustard greens, squash, dried corn, aronia berries, wild rice and maple syrup.

Located on the 9th floor of the Deer District's newest hotel, The Trade, Il Cervo not only serves up a menu of Italian fare including housemade pastas, pizzas and myriad entrees, but it does so against a stunning backdrop of Milwaukee. Its wrap-around rooftop patio is a popular spot for dinner and drinks during the summer months.

X

Grant Park Beach
100 E. Hawthorne Ave., South Milwaukee,
(414) 762-1550
county.milwaukee.gov/parks-department
Episode 10 features one of Door County’s most enduring traditions: the fish boil. The sandy shores of picturesque Grant Park Beach set the scene for the episode’s elimination challenge during which the chefs were challenged to create their own unique take on a Door County fish boil featuring whitefish and two accompanying sides.

Milwaukee County boasts over 150 parks including acres of natural areas, miles of coastline along Lake Michigan and the longest paved trail network in Wisconsin. Among them is Grant Park, a hidden gem that stretches along the Lake Michigan shore showcasing sandy beaches, wooded trails, a golf course and Ferch’s Beachside Grill, a seasonal oasis offering treats like frozen custard and hot dogs.

X

Ristorante Bartolotta dal 1993
7616 W. State St., Wauwatosa, (414) 771-7910
bartolottas.com/ristorante-bartolotta
2017, 2018, 2019 James Beard Award semi-finalist for Outstanding Restaurateur (Joe & Paul Bartolotta)

In episode 12, “Goodbye Wisconsin”, the chefs are treated to an inspirational Italian meal at this Wauwatosa staple by guest judge and Bartolotta Restaurants Co-founder Chef Paul Bartolotta.

A Milwaukee staple for over 30 years, Ristorante is the flagship of The Bartolotta Restaurants. It thrives not only as a result of its delicious food, which pays homage to the diverse cuisines of Italy, but also for its cozy, well-appointed space and from-the-heart hospitality.  I'd recommend taking a seat on La Terrazza, Ristorante's beautiful patio, and allowing the atmosphere – along with your meal – to whisk you off to the Mediterranean.

X

Harbor House - A Bartolotta Restaurant
550 N. Harbor Dr., Milwaukee, (414) 395-4900
bartolottas.com/harbor-house
2017, 2018, 2019 James Beard Award semi-finalist for Outstanding Restaurateur (Joe & Paul Bartolotta)

During episode 12, the final elimination challenge shot in Wisconsin takes place in the kitchens and dining room of Harbor House, one of Milwaukee’s lakeside gems. The challenge pares the cheftestants down to the final four: Daniel Jacobs, Danny Garcia, Laura Ozyilmaz and Savannah Miller.

Pristinely sourced seafood has been a longtime hallmark at this New England inspired restaurant where stunning views of Lake Michigan make the experience all the more noteworthy (you might even forget you’re not dining on the coast). As for their seafood selection, you’ll always find an impressive slate of carefully sourced fresh oysters (from both the East and West coasts), along with standards like shrimp, crab cakes and seasonal entrees featuring seas scallops, halibut, salmon and more.

Milwaukee Public Market
400 N. Water St., Milwaukee, (414) 336-1111
milwaukeepublicmarket.org 
During two episodes (8 and 12,) the chefs shopped for ingredients at the Milwaukee Public Market, purchasing sundries from market vendors The Spice House, West Allis Cheese Shoppe and St. Paul Fish Co.

The iconic market, located in Milwaukee’s Historic Third Ward Neighborhood is not only known for vendors selling fresh ingredients (from sausages to seafood), but also artisan products (think desserts, cheeses, candies and ice cream), retail goods and prepared foods. It's a great spot for locals to pick up necessities or grab a quick meal. But it's an equally great spot for travelers, who can pick up souvenirs and experience a small snapshot of the culinary diversity that exists in the Cream City. 

Judges picks

In between filming, host Kristen Kish and judges Gail Simmons and Tom Collichio visited numerous dining destinations in Milwaukee and Madison, along with a few in between. Some of the delicious details were shared by the judges on social media.

X

Birch
459 E. Pleasant St., (414) 323-7372
birchonpleasant.com
Cuisine: Hyper-local New American
2022 James Beard Award semi-finalist Outstanding Chef
2024 James Beard Award semi-finalist Best Chef: Midwest

Culver’s Frozen Custard
Multiple locations
culvers.com
Cuisine: Wisconsin-based chain serving burgers, frozen custard

Elegant Farmer
1545 Main St, Mukwonago, (262) 363-6770
elegantfarmer.com
Retail shop and orchard specializing in apple pies baked in a bag, Wisconsin cheese, local gifts and seasonal family-friendly activities

Kopp’s Frozen Custard
5373 N. Port Washington Road, Glendale,
(414) 961-3288
7631 W. Layton Ave., Greenfield, (414) 282-4312
18880 W. Bluemound Road, Brookfield, (262) 789-9490
kopps.com
Cuisine: Wisconsin-style burgers, frozen custard

Leon's Frozen Custard
3131 S. 27th St., (414) 383-1784
leonsfrozencustard.us
Cuisine: Frozen custard

Marigold Kitchen
118 S Pinckney St, Madison, (608) 283-9758
marigoldkitchen.com
Cuisine: Counter service breakfast and lunch fare

A Pig in a Fur Coat
940 Williamson St, Madison, (608) 316-3300
apiginafurcoat.com
Cuisine: Mediterranean-style comfort food
2022 James Beard Award semifinalist for Best Chef: Midwest

Three Brothers
2414 S. St. Clair St., (414) 481-7530
threebrothersmke.com 
Cuisine: Traditional Serbian fare
2002 James Beard Award winner for American Classics

Tornado Steak House
116 S Hamilton St, Madison, (608) 256-3570
tornadosteakhouse.com
Cuisine: Old school steakhouse; supper club

Uncle Wolfie's Breakfast Tavern
234 E. Vine St.,  (414) 763-3021
unclewolfies.com
Cuisine: Breakfast and lunch dishes

Vientiane Noodle Shop
3422 W. National Ave., Milwaukee, (414) 672-8440
vientianenoodles.com
Cuisine: Lao and Thai fare

Wonderstate Coffee - Capitol Square
27 W Main St, Madison, (608) 283-9478
wonderstate.com 
Cuisine: Organic and equitably sourced coffee, bakery

Owned by “Top Chef” guests

Nearly every episode in “Top Chef” Season 21 features at least one guest judge from Wisconsin. Many of them are chefs and restaurateurs who operate notable restaurants of their own. If you’re looking for delicious fare from some of Wisconsin’s own top chefs, this list includes a nice smattering of them. And yes, we included the two restaurants owned by Milwaukee’s own chef competitor, Daniel Jacobs. (Note: Restaurants are only listed for owners whose eateries are not featured elsewhere in this guide.) 

X

3rd Street Market Hall
275 W. Wisconsin Ave., Milwaukee, (414) 249-5062
3rdstmarkethall.com 
Owner/Partner: Omar Shaikh
Cuisine: Food hall; global cuisine

Ahan 
744 Williamson St, Madison, (608) 867-4001
ahanmadison.com
Chef and Owner: Jamie Brown-Soukaseume
Cuisine: Asian-inspired dishes
2023 James Beard semi-finalist for Emerging Chef of the Year

Amilinda
315 E. Wisconsin Ave., Milwaukee, (414) 369-3683
amilinda.com
Chef and Owner: Greg Leon
Cuisine: Spanish and Portuguese
2022, 2023 James Beard Award nominee for Best Chef: Midwest
2024 James Beard Award semifinalist for Outstanding Chef

Bavette La Boucherie
217 N. Broadway, Milwaukee, (414) 273-3375
bavettelaboucherie.com
Chef and Owner: Karen Bell
Cuisine: New American with Spanish inflection
2017, 2019, 2020 James Beard Award semi-finalist for Best Chef-Midwest
2018, 2022 James Beard Award nominee for Best Chef: Midwest

Carnevor Steakhouse Moderne
718 N. Milwaukee St., Milwaukee, (414) 223-2200
carnevor.com
Owner: Omar Shaikh
Cuisine: Steakhouse

the cheel
105 S. Main St., Thiensville, (262) 236-9463
thecheel.com
Chef and Owner: Barkha Limbu
Cuisine: Himalayan (Nepalese, Burmese)

DanDan
360 E. Erie St., Milwaukee, (414) 488-8036
dandanmke.com
Owners: Dan Jacobs, Dan Van Rite
Cuisine: Asian American
2010, 2011, 2012 James Beard Award semi-finalist for Best Chef: Midwest (Dan Van Rite, Hinterland)

X

The Diplomat
815 E. Brady St., (414) 800-5816
thediplomatmke.com
Owner: Dane Baldwin
Cuisine: New American, small plates
2022 James Beard Award winner for Best Chef: Midwest

Driftless Cafe
118 W Court St, Viroqua, (608) 637-7778
driftlesscafe.com 
Owner: Chef Luke Zahm
Cuisine: Hyperlocal New American
2022 James Beard Award semifinalist for Best Chef: Midwest (Chef Mary Kastman)

EsterEv
2165 S Kinnickinnic Ave, Milwaukee, (414) 312-8606
esterev.com
Owners: Dan Jacobs, Dan Van Rite
Fare: Local, New American
2018, 2019, 2022, 2023 James Beard Award semi-finalist for Best Chef: Midwest
2024 James Beard Award nominee for Best Chef: Midwest

Fairchild
2611 Monroe St., Madison, (608) 819-6361
fairchildrestaurant.com
Owners: Chefs Itaru Naganu ad Andrew Kroeger 
Cuisine: New American
2023 James Beard Award winner for Best Chef: Midwest

Glorious Malone’s Fine Sausage
300 W. Walnut St., Milwaukee, (414) 264-9894
malonesfinesausage.com
President: Daphne Jones
Longtime sausage purveyor famous for southern-style headcheese

Graze
1 S Pinckney St., Madison,(608) 251-2700
grazemadison.com
Chef and Owner: Tory Miller
Cuisine: Hyper-local New American with Korean inflection

Mijiim
858 Fort Rd., La Pointe, (715) 331-9860
miijim.com
Chef and Owner: Bryce Stevenson
Cuisine: Indigenous (open seasonally)

X

Wild Bearies
Wisconsin Dells
wildbearies.org 
Owner: Elena Terry
Caterer and non-profit promoting Indigenous food systems and farming techniques

Zócalo Food Park
636 S. 6th St., (414) 433-9747
zocalomke.com
Co-owner: Jesus Gonzalez
Cuisine: Global; food truck park

Books that take you farther

Numerous local authors have also recently published books that focus more in-depth on Wisconsin's food, history and architecture. Serendipitously, all of them have direct ties to "Top Chef" Season 21 that none of the authors could have anticipated when they signed their contracts.

X

"The Dane County Farmers’ Market Cookbook: Local Foods, Global Flavors" by Terese Allen (hardcover, 2023)

In celebration of the Madison-based market’s 50th anniversary, former chef and longtime Madison food writer Terese Allen has curated an eye-catching, soul-filling cookbook that pays homage to the country’s largest producer-only farmer’s market through stories, recipes and a brief history of the market itself.

The result is a beautiful hardcover cookbook that features over 125 recipes from members of the market community, including chefs, growers, vendors, shoppers, staff and volunteers.  Through recipes for dishes like Shakshuka, Tacos de Carnitas, Hmong Mustard Greens with Boiling Pork and Bison Osso Buco, the book simultaneously showcases the bounty of local produce at the market and the diversity of globally-inspired flavors that can be created with each week’s farmers market haul.

X

"Frank Lloyd Wright's Wisconsin: How America's Most Famous Architect Found Inspiration in His Home State" by Kristine Hanson (paperback, 2023)

America’s most famous architect, Frank Lloyd Wright, was born in 1867 in the rolling hills of Richland Center, Wisconsin, to a family of Unitarians. Even with world-class commissions like New York City’s Guggenheim Museum, his organic architecture remains rooted in Wisconsin’s landscape, from affordable-housing prototypes in Milwaukee (Burnham Block) to Taliesin, his summer home and architecture school in rural Spring Green.

This comprehensive guide to Wright’s designs (and those of his protégés) that are open to the public—as well as insider historical information about sites now demolished, and those available for “drive-bys” only—is for the architecture or history fan looking for tours, overnight stays or creative inspiration.

X

"Good Eats & Gathering" by Rochelle Biegel Hoffman (2023)

Rochelle Biegel Hoffman is a fifth-generation cranberry farmer and lover of food. Alongside her husband, Nick, and daughters, Harlow and Twyla, she grows cranberries in Northern Wisconsin and enjoys connecting over good eats at the dinner table.

When she's not teaching at the local university, she can usually be found whipping up tasty treats in the kitchen.  This family cookbook showcases her recipes for dishes like Cranberry Applesauce, Game Day Meatballs, Iris's Cranberry Harvest Bars and Black Bean Tortilla Soup along with family stories, history and memories. 

X

"Wisconsin Field to Fork: Farm Fresh Recipes from the Dairy State" by Lori Fredrich (hardcover, 2023)

Dining editor Lori Fredrich's second book offers up 70 tempting recipes from chefs across the State of Wisconsin, plus stories of over 40 farms that provide the wealth of vegetables, dairy and livestock into which local chefs weave their culinary magic.

The cookbook offers home cooks the opportunity to recreate recipes from chefs across the state of Wisconsin, including some from personalities featured on "Top Chef". 

That includes Dan Jacobs' Steak Tartare with Shishito Peppers and Tomato with vegetables from Centgraf Farms; Adam Siegel's recipe for Daria's Pop-Overs with Uplands Cheese Co.'s Pleasant Ridge Reserve; Gregory Leon's Beet Pate with beets from Amy's Acre; and Karen Bell's Roasted Sweet Potato and Pears with Goat Cheese Labneh and Pickled Currants featuring ingredients from Produce with Purpose.

But it also offers food lovers the opportunity to get to know the intrepid farmers who steward the land, feed and nurture its soil and harness both science and nature to assist in nourishing their communities.