The 2019 Bar and Dining Guide

STUDENT MEDIA AT THE UNIVERSITY OF WISCONSIN

THURSDAY, FEBRUARY 28, 2018 · BAR AND DINING GUIDE · BADGERHERALD.COM

Bar and Dining Guide

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THE GLOBE

How Madison restaurants are leaders in sustainability Ian’s, Casetta’s friendly to environment through locally sourced ingredients, energy efficient practices

by Emily Penn ArtsEtc. Staff Writer

Focusing on sustainability efforts is by no means a new idea, but local Madison restaurants are taking steps to protect the environment.

James Juedes, manager at Casetta Kitchen and Counter, said limiting his business’s carbon footprint has been a priority since it opened in February 2017.

Located one block from the Capitol, Casetta is known for their deli sandwiches, which are made-to-order on freshly baked bread.

Since day one, all of Casetta’s cutlery, drinks and food have been served on plant-based, biodegradable material. Juedes said the business produces a lot of disposables, so focusing on eliminating as much waste as possible is important. Casetta stays away from plastic and styrofoam because they do not degrade.

Casetta also strives to be sustainable in the food he produces. The business tries to use local produce rather than food shipped across the world, Juedes said.

“All Madison restaurants are blessed to have such a great network of farmers that come right to our door,” Juedes said.

Juedes said Casetta focuses on local, in-season foods, such as root vegetables. The restaurant’s seasonal sides rotate to reflect these locally-sourced offerings. But Juedes also said Casetta can’t survive on local produce alone.

“As a restaurant, you do need things that aren’t growing in the middle of the winter in Wisconsin,” Juedes said. “We do our best.”

For Casetta, practically pursuing environmentally sustainable practices means finding a healthy balance between profitability and waste reduction. Juedes said it’s important for all restaurants to do what they can to be sustainable.

Tom Eggert, a senior lecturer in business sustainability at the University of Wisconsin, said there are many ways for businesses to be sustainable beyond pursuing more expensive routes, like switching to plant-based cutlery. Maximizing energy efficiency is a simple way to practice sustainability, Eggert said.

“A company that switches out incandescent light bulbs for LEDs are not only saving money, but they are emitting 90 percent less carbon to light their restaurant,” Eggert said. “It’s a dual win.”

Ian’s Pizza, another local Madison restaurant with two locations, believes in what they call the Triple

Bottom Line model. According to Ian’s website, this model refers to “People, Planet and Profits.”

Specializing in pizza by the slice, Ian’s also features an extensive salad bar.

Zach Chapman, marketing director at Ian’s said the restaurant has made it a mission to eliminate as much plastic as possible. Their drinks are served in glass bottles, aluminum cans or boxed water, and they have stopped offering plastic straws and lids for their fountain drinks. Chapman said they have made the switch to plant-based materials for items including their water cups, salad containers, cutlery and straws.

Chapman also said they encourage customers to reuse their pizza boxes. Customers who reuse their box get a punch on a card that grants them a free slice of pizza upon completion. Ian’s even has signage that helps make consumers more aware of their waste, with posters that advertise their “boxes do grow on trees.”

Trying to reduce the size of their carbon footprint has always been part of Ian’s core values, Chapman said. Every year, Ian’s is a sponsor for the Sustain Dane Summit. This summit aims to bring an array of people together with keynote speakers and performers to talk about sustainability issues.

“We aren’t doing it to gain more business,” Chapman said. “It’s just the right thing to do.”

Chapman said the Madison market is knowledgeable and wants to support eco-friendly businesses, and that Ian’s sustainability efforts help explain its popularity in the local community.

Eggert echoed that sentiment, saying that consumers want to spend their money at businesses that maintain corporate responsibility and strong ethical standards.

“When [a consumer] gives a business their money, they want some control over what kind of behavior that business is engaged in,” Eggert said.

Like Casetta, Ian’s tries to use local food when they can, Chapman said.

Chapman said the business tries to buy local, especially in the summer season. He said the restaurant replenishes their salad bar with produce from local farmers markets twice a

week in the summer.

“The population is growing, and it’s just our duty to leave the planet in a better place than we found it,” Chapman said.

A couple of years ago, Ian’s took additional steps to eliminate food waste by participating in a pilot compost program. Unfortunately, the city has since put a halt to the operation.

Eggert said that while businesses are worried about customers, they are also worried about employees.

Today’s employment market is competitive. Eggert said people want to work somewhere they feel is making a difference — and offering money isn’t always enough.

Eggert said these principles extend all the way down to restaurants. Employees have a skill set allowing them to move around between food establishments.

“Employees are driven by what the company’s values are and what they stand for,” Eggert said.

While many Madison restaurants practice good sustainability efforts, Eggert said greenwashing — appearing to be more environmentally friendly than you really are — is a perception the general public tends to hold toward many companies.

Though Eggert doesn’t think this is a big problem in the restaurant industry, it is something for other industries to keep in mind.

“Right now this is the only planet that we have to live on,” Chapman said. “It’s important for us to take care of it.”

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Monday

$1.50 P.B.R. Pints $2.00 Rail Drinks

Tuesday

$3.50 Gin or Irish Whiskey Drinks $1.00 OFF 1/2 Pitchers $2.00 OFF Pitchers

Wednesday

$3.50 Jack Daniels, Absolut Vodka OR Stoli Drinks $3.00 Wisconsin Brewed Bottles

Thursday

$2.50 Long Islands $3.00 Craft Beer Pints

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Friday

$2.50 Rail Mixers $2.00 P.B.R. Pints

Saturday

$2.50 Domestic Bottles

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Tutto Pasta owner discusses keys to success Tutto Pasta owner Joe Perkins explained three pillars toward running a business: plan, people, profit

by Veronica Kuffel ArtsEtc. Staff Writer

The Wisconsin Union Directorate Cuisine hosted Tutto Pasta owner Joe Perkins recently to discuss what it takes to own and operate a restaurant.

Perkins has lived the life of a McDonald’s employee, military cook, restaurant tycoon and is currently a father of five. He’s owned a series of restaurants, with Tutto Pasta being one of his most recent endeavors.

With three floors of seating, Tutto Pasta has been one of the most popular restaurants on State Street for 16 years, serving authentic Italian food to lines that stretch out the door on weekends.

Perkins was called in a few years ago to help manage the restaurant’s finances and soon after, he bought the restaurant.

With an MBA in Business and a Master Chef Certificate, Perkins knows the odds and ends of the food industry. He began his presentation with three words: Plan, people and profit. The owner believes the foundation of owning a restaurant is planning, and more specifically, motivation.

“Don’t pick the restaurant business because you think it’s cool and you can make fast money,” Perkins said.

Perkins affirmed that if you put the profit before the plan, there is no way you can operate a successful restaurant. He explained the economics of a restaurant, from paying taxes and repairs to the napkins and plates on the table. Budgeting and saving money is key, he said, especially in the face of natural disasters.

Perkins said many restaurants went out of business during last year ’s floods because they didn’t have enough money to support repair costs.

Perkins spoke a lot on the value of economics and mechanics, but he declared that nothing is more important to a restaurant than its people. Perkins mentioned two important facts regarding employment.

His first point stated that the hostess and dishwasher are the most crucial members of the restaurant environment — they are the first and last impression.

His second point not only summed up his presentation, but also his motto toward management.

“If you ever want to get a true gauge on a restaurant, ask the staff what they think of their boss,” Perkins said.

Tutto Pasta is expanding its menu to include more protein and more options for lunch. This year, Perkins plans to connect with the University of Wisconsin campus, offering coupons and deals to cater to

college students.

He’s currently advertising all-you-caneat pasta on Monday nights and $7 pasta lunches. Perkins is also trying to increase business during lunchtime, and he hopes the deals will encourage more UW students to come to his restaurant.

Tutto Pasta is a fine restaurant with delicious food and a clever business plan, but it would not be what it is without the brilliant mind behind it.

Photo by Sarah Godfrey

UW students partner with with local brewery University researchers and Wisconsin Brewing Co. use Sheboygan yeast strain to brew Wisconsin’s first ‘wild’ lager

by Azul Kothari Reporter

Nowadays many people don’t enjoy their beer warm, but for thousands of years, warm beer was the norm, according to Kirby Nelson, a brewmaster at the Wisconsin Brewing Company.

After all, the predominant yeast species used at the time to brew beer, Saccharomyces Cerevisiae, thrived primarily at room temperature and above.

That all changed in the 15th century when a mystery South American yeast species combined with S. Cerevisiae to make the yeast hybrid that produces lager, the most commonly consumed type of beer. Unlike its parent species, the hybrid performed well at low temperatures, a gamechanging advantage, according to University of Wisconsin geneticist Chris Hittinger.

The cold temperatures at which lager was brewed significantly reduced undesirable microbial contamination that had previously existed in warm brew beers, resulting in a crisper, cleaner flavor profile.

In 2011, UW researchers at the Hittinger Lab and their collaborators achieved a major scientific breakthrough when they successfully identified the mystery strain of yeast that hybridized with S. Cerevisiae so many years ago, a distantly related Patagonian species known as Saccharomyces Eubayanus, Hittinger said. Then, a few years later, the researchers isolated a strain of S. Eubayanus right here in Wisconsin.

The local yeast strain, found in Sheboygan, may not seem like much, but it sits at the front of major innovation in the world of lager brewing. In an unlikely partnership between UW researchers and Wisconsin Brewing, the two groups are using S. Eubayanus to make Wisconsin’s first ever ‘wild’ lager, and the second of its kind in North America. “[S. Eubayanus] has turned out to be quite important because it was the missing link of lager brewing,” Hittinger said. “That’s why people are interested in brewing with it now. All lager brewing uses the interspecies hybrid, but nobody really used the pure wild version of it.”

According to Beeritey, a beer enthusiast blog, lagers are made by first extracting enzymes and sugar-filled liquid from barley to produce wort, a precursor to beer. Next, the wort is prepared and thrown into a fermentation vessel with yeast, allowing it to ferment at a cool temperature.

For the most part, the process for brewing beer with wild yeast is not much different from brewing with the domesticated, hybridized yeast used in lagers around the world, Nelson said. But once the ingredients are inside the fermentation vessel, the fermentation process for the wild yeast strain follows a slightly different path.

Wild yeast consumes less sugar than their domesticated counterparts, and release “smoky, clovey” flavors into the mix, resulting in a sweeter, more distinctive taste, Hittinger said.

As a matter of policy, Hittinger said his lab assigns all intellectual property to UW’s designated intellectual property agent, the Wisconsin Alumni Research Foundation, as a means of ensuring that the university system and the public own the rights to the research conducted in the lab.

Currently, WARF maintains the intellectual property rights to the Sheboygan yeast strain, Hittinger said.

Although collaboration between the private sector and UW research does occur, Hittinger described the goal of his lab’s research as primarily to educate the public and learn more about the natural world.

“First and foremost, we are driven by discovery and teaching us about the planet we live in, but we do pay attention to when the discoveries we make have practical implications,” Hittinger said. “We try to make sure that when we have discoveries that have potential for application out in the real world, we have partners who can use them in a fair way that benefits the local economy and the university system.”

The collaboration between UW and Wisconsin Brewing has opened the door for many students to participate in research. In fact, Wisconsin Brewing’s relationship with the university began with an 18-student fermentation studies class where individuals from Wisconsin Brewing taught students about the beer brewing process, said Nelson. The students were

then given the opportunity to design and brew their own beer.

As the relationship between the university and the company evolved into the wild lager research arrangement, students continued to be involved, Nelson said.

Junior Caroline Miller joined the wild lager project this semester after working at the Hittinger Lab over the summer. Miller says that working in a lab gives her perspective on the differences between research in an academic setting and research in the private sector.

“In a lab setting you’re really zoomed in and get to see unique features on a smaller scale, but in industry, you have to be way more practical,” Miller said. “There you have to think of a lot more variables because you’re going to make a beer that someone’s going to drink. Your goal is different.”

In the lab, Miller works as a liaison between the lab and industry, while at the brewery, she works as an intern, assisting with the research and design of the wild lager brewing process.

Hittinger predicted that the public will react to the wild lager like any other consumer product.

Some individuals will love it, while others will avoid it.

“What’s the attractiveness of wild lager?

It’s for someone who wants a little more than just something cold in a can that they can slug down at party,” Nelson said. “Here’s something that’s really different: it’s got serious historical precedent, and there’s nothing like that in the market right now.”

The Globe cultivates world flavors close to home

Restaurant, which opened late last year, offers varied cuisines that promise to stir taste buds with delight

by Veronica Kuffel ArtsEtc. Staff Writer

After six years spent perfecting his menu, Ashim Malla opened The Globe Restaurant late last year. While the venue is on the smaller side, the restaurant’s diverse range of food will take you on a trip across the world.

Originally from Nepal, Malla earned his associates degree in culinary arts from Madison Area Technical College. He’s traveled far and wide, learning how to prepare cuisine from more than 10 countries.

With his skill in the kitchen and the help of both his wife and mother, The Globe has the potential to become one of the best restaurants in Madison.

My friend and I walked into the tile-plated restaurant last Friday to investigate. The small, square interior hosted a few tables and minimal, yet intriguing cultural artwork. As we approached the register, Malla walked out and greeted us, explaining how to order and the popular options.

There’s an option between one of the two soups with any order and the prices of dishes vary from $4-$15.

My friend ordered the Tibetan chicken dumplings, while I braved the unknown with a daily special bento box, a signature combination of foods that changes every day. We shared the two soup options, Himalayan 15 bean and coconut cauliflower, which both surprised us with their wonderful taste. We especially loved the coconut cauliflower and could not believe how the little sprinkle of coconut shavings added such amazing depth.

It’s only one of many details Malla adds to his dishes which make them so unique. After dinner, I discovered the wide selection of gluten-free and vegan/vegetarian options on the menu. Most of the entrees have a decent portion of vegetables cooked in a wide array of spices. The selection of drinks also takes influence in The Globe’s multicultural atmosphere, giving customers options from Jarritos and Mexican Coca-Cola to a variety of lassi, an Indian yogurt-based drink.

While my friend chose a Tamarind Jarrito, I decided on a yerba mate drink traditionally consumed in South America. It didn’t take long for our food to arrive, and the presentation was clean and organized. Malla gave us an option for sauce with a spice scale from one to five, we chose three just to be safe.

The chicken dumplings were served with sautéed restaurants fail to do because their size makes it peppers and onions and combined with the sauce. utterly impossible. Malla takes advantage of the The bento box was a combination of different small space by developing relationships with his Nepali foods with one piece of naan-like bread customers and really catering to their needs. meant to mix the selection together. The diverse In a world that grows smaller every day, The range of spices and flavors was enough to entertain Globe embodies this idea with its small location and the tongue and not too overwhelming. diverse assortment of food. The Globe’s homey and The Globe features more than what’s shown on creative vibe establishes a comfortable environment the in-store menu. While the more popular dishes for people of all ages to enjoy. And as every dish are found in the restaurant, Malla prepares a larger he serves has a story, Malla caters the variety of menu for takeout orders, which, according to the experiences we share at his small shop on Henry Wisconsin State Journal, is responsible for almost Street. My advice? Stop by and hear one — you will half of business. He’s hoping to add more to the be very glad you did. menu as The Globe garners more attention, and even plans to expand the map of cuisines he now serves.

The core character of the restaurant shown through when dessert was served.

While The Globe does not currently have a sweet menu, Malla asked if we wanted to try his experimental coconut ice cream. We agreed, and he brought it out with sliced mango and coconut shavings.

What happened is why The Globe offers an experience like no other.

Malla returned to our table five minutes later and asked for our critique. Together, Photo by Angela Peterson we exchanged stories and experiences with cooking and created a comfortable Welcome to conversation.

“I like to take suggestions from customers and see what they like,” said Malla. “If there’s something I can do for them to make their experience Tripp Lake Camp is looking for males and better, I try to work with females who like to travel, meet new them.”

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