>> 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.
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>> 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.
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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.
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>> 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.
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So thank you for coming. God bless you all. Please drive safely. And thank you for supporting the Fondy Food Center.
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>> 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.
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It's Sunday! I can cook in whatever I want. I can't believe they got a bus. That's super-Madison.
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Their like, we're gonna need to drink out there.
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>> 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.
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>> 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?
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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.
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>> 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.
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>> 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.
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>> 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.
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>> 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?
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Is that the scariest scarecrow you've ever seen?
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