Spring 2016 Issue

Spring 2016

Always in good taste.

•The Perfect Trio of A-OK, Barolo and Julep• •REAP’s Vision of Sustainable Eats• •Spicy Date Dr. Pepper Ribs• The Dish | 1 Spring 2016

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Always in good taste.

BOWL OF HEAVEN • CAFÉ HOLLANDER • CAFÉ PORTA ALBA • DUMPLING HAUS FLEMING’S STEAKHOUSE • GREAT DANE PUB & BREWING CO. PASQUAL’S CANTINA • SUSHI MURAMOTO

A Note from the Editor-in-Chief

Dear Readers, As I sit on this flight back from the food mecca that is San Francisco, I scroll through the hundreds of images of food that I’ve snapped over the past week. Spring break with all its gluttonous dining lasted only a week, but my pictures seem to prove otherwise. I’ve amassed images of surely a few weeks’ worth of food.

At one point during the trip, I waited in a line out the door for ice cream although I was stuffed to the brim and knew I couldn’t handle more than a taste, much less a whole cone. Yet, I’m not surprised, since this is how I travel and how I live — through food.

Phrases like food tourism or ‘gastro-tourism,’ as my hero Anthony Bourdain once termed it, carry such a sweet connotation for me. I smile at the thought of bypassing beach vacations or sightseeing trips in favor of one entirely centered on food.

Were it up to me, I’d travel with an itinerary that consists of multiple breakfasts, lunches, dinners and of course snacks and coffees in between so as to hit all the best restaurants, bakeries and cafes that each city has to offer. Too much? With the right group of foodie friends to help take in all this food, such a trip is possible. This type of trip has my full support, so go for it and don’t let anyone tell you otherwise.

Yes, food is everything for me.

I began with The Dish my freshman year, reviewing restaurants in the same way that I had done for years on Yelp. The next year I led the No Reservations section of the magazine and now here I am as an Editor-in-Chief and so proud of the beautiful words, images and passion of our staff this year.

With this spring issue, we chose to spotlight the handful of standout southern comfort food joints in town while showcasing similar recipes and classic baked goods. Madison, Wis., never ceases to amaze with its broad range of food offerings. From a basket of smoked wings at That BBQ Joint to a quick lunch at the Pickle Jar food cart, our humble Midwest city nails a good handful of different cuisines and we should be proud.

I’ve certainly loved watching The Dish grow and look forward to seeing it expand with the local food scene in upcoming years.

Good eats, Meghan Horvath

TABLE OF CONTENTS No Reservations Insomnia Cookies 9 Graft-ing a Masterpiece 10 The Trio at Robina Courtyard A Bite of the Big City Macha Tea Company resurfaces with wordly appeal, quality drinks That BBQ Joint

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Take-out done right 26 True Southern Hospitality

27

Food for Thought The Office of Sustainability extends environment discussion to all majors

31

Reap Group Food’s Vision for a 32 Sustainable Food System Cover Photo by Meghan Horvath

BBQ Sauce Tasting

34

In the Kitchen Sweet Potato Corn Cake Tamales 36 Spicy Date Dr. Pepper Ribs and Pear 39 Walnut Biscuits Strawberry Cupcakes

Beginner’s Chocolate Cake

46

Cooking with Libby Geboy

47

Homemade Pesto Pizza

52

Very Good Chocolate Chip Cookies 55

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The Dish Editorial Board Editor-in-Chief Meghan Horvath

The Dish | 6 Spring 2016

No Reservations Editor

Food For Thought Editor

Jessica Hamilton

Liz Schnee

Layout Editor

Head Copy Editor

Kara Evenson

Audrey Altmann

Blog Editor

Marketing Director

Emily Yee

Ali Castriano

Staff No Reservations Staff

Mia Shehadi Molly O’Brien Morgan Dorfman Madison Fortman Annaleigh Wetzel Joshua Bartels Claire Grummon

In The Kitchen Staff

Ashley Truttschel Amelia Chen Annie McGrail Delany Jacobson Libby Geboy Emma Doenier

Photographers

Katherine Holiber Thomas Yonash Paige Villiard Libby Geboy Emily Buck Molly O’Brien Molly Wallace Heather Grifith Madison Fortman Claire Grummon Annie McGrail Ashley Truttschell Yusi Liu Haley Winckler

Layout Staff

Jessie Rodgers Paige Villiard

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Always in good taste.

A Note from the Editor of No Reservations

Dear Readers, After spending two years with Moda Magazine, I was excited to shift my writing and editing skills towards producing content about the love of my life – food. Food is more than just sustenance, it’s a reflection of choices we make about what goes into our bodies and who we are going to support as producers, chefs and servers in the process. That being said, Madison, Wis., offers a plethora of healthful, locally sourced and delicious cuisine to choose from.

One of the concerns I expressed as I assumed the role of No Reservations editor this semester was running out of restaurants to cover in Madison. Looking back, my concern was so trivial. Not only have the No Reservation writers covered new spots in the area, but they have also brought my attention to long-standing hidden gems.

My craving to write about Madison food comes from my obsession with choosing the perfect food-describing words for various meals as well as my joy of experiencing tasty food with those I love. Some of the best memories I have come from delicious bites of garlic pesto escargot with my parents and indulging in Hawaiian pizza with my siblings.

The city’s food offerings continue to grow, cooking up all cuisines. For this semester’s spread, we are highlighting Southern comfort food. The No Reservation writers will take you to Madison’s finger-licking good BBQ restaurants as well as a fancier Italian spot and, of course, the ultimate dessert spot. No matter your craving, this city truly has it all.

Cheers, Jessica Hamilton

The Dish | 8 Spring 2016

No Reservations The taste makes up for the lack of visual appeal. Mmm, the taste.

Unlike a traditional ice cream sandwich, this was not to be eaten with your hands. The triple chocolate chunk cookie dripped milk chocolate from my spoon as I dipped it into the vanilla ice cream.

The tastes melted into one another. It was a quick, college-style take on an old favorite. With crisp outer edges and a soft middle, the cookie truly was baked to perfection.

The chocolate peanut butter cup cookie making up the other half of the Cookiewich was also far from disappointment. This cookie, topped with gigantic chunks of Reese’s, was recommended to me by an employee. It had a strong peanut butter taste that would probably dry out a person’s mouth if not warm. This matched perfectly with the chocolate ice cream.

Although it complimented the warm cookies well, the ice cream was not what I, a Wisconsin-dairy-loving girl, would eat by choice.

It could best be described as heavy on the ice, light on the cream.

Insomnia cookies

By Molly O’Brien Insomnia Cookies has found a home on countless college campuses from the East Coast to the Midwest. So, it’s no surprise their newest installment recently popped up on State Street. With their sweet treats and late night hours, the new Insomnia is bound to be a hit.

Perhaps the most enticing thing about Insomnia is their late night delivery. Bringing cookies to students, every night of the week until 3 a.m., is a surefire path to success. The cookies, with clever names such as “Major Rager” and “B.M.O.C.,” come in packs ranging from six to 24. These can also be prepared as a cookie cake with frosting and served with ice cream. And I repeat: the cookies still come hot and fresh.

Overall, Insomnia was devilishly tasty. It took until my stomach felt stiff and heart was racing on a sugar rush to put the spoon away. I would definitely eat this again, although I doubt my doctor would recommend.

This is the second time Insomnia has made an appearance at UW, the first time closing due to illegal activity in 2009. According to an article from the Badger Herald, Insomnia had a food truck on Library Mall that did not comply with city size restrictions and some employees also reported never being paid.

Luckily, the new Insomnia seems to be on the right track. Walking into the small bakery, the smell of sugar is overwhelming. There isn’t much to it: a counter to place your order and a short bar with four stools looking out onto State. Of course, there doesn’t need to be much, as Insomnia is known for their delivery, which comes hot to your door at late hours of the night.

At the register, there’s one of each of their twelve different cookies on display. The rest appear to be stored in a low-heat oven, with even more baking in the back. Meaning, when they are served, the cookies come out toasty.

Served in a cardboard pizza-like box, the “Deluxe Cookiewich,” two large cookies with ice cream smashed between, came out slightly melted. I ordered mine with a triple chocolate chunk cookie on one side and chocolate peanut butter cup on the other, held together by scoops of vanilla and chocolate ice cream.

Photos by Molly O’Brien

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Always in good taste.

No Reservations

Graft-Ing a masterpiece

By Mia Shehadi I cannot emphasize the word “mixed” enough when it comes to my feelings about Valentine’s Day. My grandpa used to tell me that is was a dumb holiday because you should make your love feel special every day; you don’t need a company to tell you to do that. While I wholeheartedly believe that, I have come to think of it as an excuse to get dressed up and get my significant other off the couch. This holiday, I made a reservation at Graft.

Graft is a special gem located right on Capitol Square. This location is stellar because of one incredible thing: parking. Just a block or so down from the restaurant is the Carroll Street parking ramp. This is key because usually the parking on the Capitol is either non-existent or very limited. This also allows for a nice romantic stroll in the Square’s lights right before and after your meal.

A friendly hostess greeted us at the front door, asking for our reservation and offering to hang our coats. The restaurant is oriented more for bigger parties, all the tables and booths sit at least four people and could fit larger parties with ease. A stunning retro-inspired bar greets you when you walk in and to the left are the booths. Made to be subtly private in an open space, the semi-circular booths are sectioned by bundled curtains. The seclusion is further elevated by the slightly raised platform they each sit on. In the middle of the room are four-person wooden tables, all situated on a distressed brick floor. An accent wall of dark wood captures the eye and your gaze lingers over the gorgeous, über-colorful painting right in the middle. A chrome open-air kitchen covers the very back wall of the restaurant filling the air with a subtle comforting warmth.

Photos by Katherine Holiber

The Dish | 10 Spring 2016

Our server was outstanding. Her sense of humor combined with her genuine desire to make us feel at home are what made Tracy one of the best parts about Graft. We mentioned this random Wednesday night meal was actually a make-up Valentine’s Day. She began to throw out stellar suggestions for appetizers, her favorite entrées and dessert. We ordered Fried Chévre, scallops,

Photo by Katherine Holiber

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Always in good taste.

No Reservations

Photo by Katherine Holiber hanger steak and coffee ice cream in a puff pastry drizzled with caramel sauce.

First to the table was the Fried Chévre, three balls of goat cheese lightly fried and laid out over a black pepper and honey gastrique. The black pepper accentuated the honey, giving it a little kick without creating an overpowering flavor as using hot sauce or chili pepper might. This paired nicely with the salty, creamy cheese. Lightly frying the balls adds an array of textures, the slight crunch broke apart what would otherwise be an uncomfortable mouthful.

Next came the scallops. One thing that sparked a flame between my boyfriend and I is our mutual adoration of scallops. Three plump scallops sat side-by-side, dressed with braised fennel and parsley and a butternut squash puree. My first reaction was excitement over the colors: the vegetables were an incredible dark green and the orange from the puree really stood out on the plate. Scallops are very easy to overcook and pretty difficult to tell if they’re undercooked unless cut in half, so practice is key when preparing this kind of seafood. Our scallops were perfectly cooked so our fork glided through them, and a slight grill at the top and bottom added a little texture to the dish.

The Dish | 12 Spring 2016

The hanger steak was also cooked to perfection. This dish had a much richer flavor overall, from the meat, to the bread pudding, to the Gouda sauce covering the whole dish. The portion size of our dishes so far had been on the smaller side, and I’m glad this one was as well. Even though the steak’s natural flavor was able to cut through the sauce, the creaminess was very prominent.

The parsnips were fantastic, adding a little bit of crunch and melding well with the gusto of the dish. The leek bread pudding helped lighten the flavor by adding a fluffy component to soak up and distribute the sauce over more items.

Last came our dessert, a cute, little trio of pastries in a large bowl. A small ball of coffee ice cream was cradled in between two halves of a light, crunchy pastry. A glorious drizzle of caramel was poured lightly over the whole dish adding visual cohesiveness as well as the perfect extra bit of sweetness.

The whole meal was fantastic: the atmosphere was incredibly friendly, yet elegant, and the staff was extremely attentive and fun. I would recommend Graft as more of a larger party restaurant, as in a birthday, meeting or corporate event. Although I went there on a date and had a spectacular time, it might be better suited for a grander celebration.

The Trio at robinia courtyard

By Annaleigh Wetzel

The Dish | 13

Photo by Molly SpringWallace 2016

The Dish | 14

Photo by Molly SpringWallace 2016

East Washington Avenue is the site of a food revival in Madison.

New restaurants, a grocery store and several bars are popping up all along the street, begging to be visited. Among the many additions to the area is Robinia Courtyard. The Courtyard is made up of Julep restaurant, A-OK coffeehouse and Barolo wine bar: a seemingly odd concoction of establishments that somehow make complete sense together on the taste buds.

Hip Julep Julep is the grouping’s full-fledged restaurant featuring Southern-inspired snacks, little plates and dinners on its concise, one-page menu. The interior is fresh and hip, with exposed white brick and a sleek wooden bar. The menu builds steam and impressiveness as diners peruse it from start to finish. That said, ordering from it in stages is the way to go; be sure to give its three parts each a little bit of love. And don’t forget about selecting a cocktail or two (the Mendoza is a fun treat) to sip on while enjoying this down-home feast.

The Buttermilk Biscuit, Cast Iron Cornbread and Smoked Ham Hock Terrine are some of the snack stand-outs. Arriving at the table still warm, the biscuit is fluffy and moist on the inside, but deliciously crumbly on the outside. It’s a great starter to share with a pal: half is a nice portion to stifle the rumbling of your stomach.

Skip the lackluster jam and butter that comes with; it doesn’t need any accouterments anyway. The cornbread offers what the biscuit does not: a touch of added sugar. Both carbs are equally tasty, but eating them side-by-side clearly marks the biscuit as savory and the cornbread as sweet, making them the perfect pair. The terrine is perhaps the biggest nod to the restaurant’s novel take on traditional Southern cooking. The cold, pâté-esque ham spread is plated with a few pieces of Texas toast, chilled, pickled green beans and a grainy mustard that gives the dish a subtle kick.

Next, don’t be dissuaded by the presence of pig ears in the Nashville Salad. Think ‘bacon bits,’ and munch on. Or spring for the Mississippi Delta Tamales with roasted pork and a dark chocolate mole sauce. Then comes the fireworks finale: the dinner section. Farro Risotto and the Brisket Pot Roast act as happy complements to one another, both with warm winter veggies and rich flavor profiles. The Perlou is another killer choice with smoked white fish, oysters and Andouille sausage atop crispy grits.

Next time you find yourself in this budding food-friendly neighborhood, take a spin through the Courtyard. Grab a few small plates and imbibe in a Mint Julep, as the name of the restaurant begs.

It’ll be A-OK A-OK Sunshine & Spirits screams just that, plus some more.

It’s fashioned after an old-school diner with a new-age flare. A rounded bar counter is accompanied by spinning stools, high top tables and wooden booths, all set atop blue and yellow geometric-checkered linoleum floor. Tough to picture? Now to complicate things even further: A-OK is a coffee shop, bar, lunch break spot and burger joint. Still confused? Well, that’s just part of its charm.

Photos by Molly Wallace

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Always in good taste.

No Reservations At its most basic level, A-OK is defined by the time of day you’re visiting. Kick-start your day there with a cup of Kin-Kin coffee or nibble on a midday meal. Orders depend on whatever gem options (such as a bacon cheddar quiche or red beet and shallot soup) are listed on the ever changing daily special board or on a favorite from their traditional food menu. Maybe you’re in need of more than just lunch, though. Then you’ll grab a burger and fries and a shake, all available until close at 9 p.m. And, of course, you’d be remiss to not explore the full bar, with beer and booze galore.

If you are indeed in search of a beverage, look no further than the black and bold-lettered, 11-item drink menu painted on the white brick wall immediately upon walking inside. From brewed coffee to kombucha to espresso, soda and tea, the options needn’t have descriptions. Say you’re in the mood for a milkshake. That requires a conversation with the bartender-server-cashier (there is typically only one staffer per shift), as there aren’t any flavors to choose from in plain view. They might recommend the espresso shake with a whopping four shots in it, or the bourbon shake that tastes as good as any cocktail.

The same “what you see is what you get” philosophy is applied to the burgers and fries at A-OK. It’s actually exactly what it sounds like—a burger (topped with “dijonaise,” onions and pickles, as you’d find out once biting into it) with a side of crispy, addicting fries.

With ties to Johnson Public House (JPH), you could say A-OK is JPH’s wacky younger cousin. There’s no doubt this place is all over, but only in the best way possible.

Wine Time After a meal at Julep or a cup of coffee at A-OK, you may be tempt-

The Dish | 16

Photo by Molly SpringWallace 2016

ed to stroll on over to Barolo to wine—ahem, we mean—wind down for the night. Since it’s conveniently located right next-door, that’s definitely an idea worth exploring.

The bar is dimly lit by overhead light fixtures reminiscent of the bulbous Capitol just up the street. With too many tables packed like sardines, presumably in an attempt to create ample guest seating, the space is rendered a little cramped. There is a long wooden bar and several smaller tables lined up along the opposite wall, as well as an awkward side room, separate from the rest and with larger lounge booths. But looking at this from the bright side, it may strike you as “intimate.”

And so is the wine list itself. The short menu is marked at the top with the date, indicating what’s on the shelf, or in your glass, for the night. Wine is available by the glass and by the bottle, with the larger selection being the latter. Cabernet-sauvignons, merlots, rosés, zinfandels and so on are presented for pouring.

In keeping with its small but mighty theme, Barolo has a few food options to accompany their drinks, and even offer a palate cleanser between sips. Try one of the savory flatbreads, and don’t be shy about asking your bartender for recs on what to nosh on that will go best with your wine.

If red and white beverages aren’t your thing, but you want to check out Barolo regardless, you’re in luck. The bar has a brief list of beers on tap and cocktails to choose from for those who are less wine-inclined.

Barolo is a natural end to an evening spent meandering the Courtyard. And what’s even better—you can look forward to relishing its food and drink offerings on the outdoor patio during the summer months as well.

Go. Serve. Learn.

Who we are: Wisconsin Union Directorate’s Alternative Breaks Committee is a group of University of Wisconsin-Madison students that is dedicated to planning service-learning trips for winter and spring breaks.

What we do: We provide as many UW-Madison students as possible the opportunity to make a difference for a community in need somewhere in the United States. Since 1990, we have sent over 4,500 Badgers across the country on our volunteer trips.

For more information: Website: http://www.union.wisc.edu/wud/altbreaks-info.htm Facebook: https://www.facebook.com/WUDAltBreaks Twitter: @WUDAltBreaks

Join WUD Alt Breaks during the 2016-2017 school year!

17| The Dish Spring 2016

No Reservations

A bite of the big city

By Morgan Dorfman Do you ever feel like escaping your current city for a night?

Most of us do, but being a college student doesn’t usually allow for that. If you are in search of the big city life but you are situated in Madison, Wisconsin, reserve a window table at Francesca’s al Lago located on Capitol Square.

From the low lighting to the dark woods and white walls, Francesca’s allows you to feel like you are having a night out in a big city, which is due to its big city roots. Francesca’s started as a quaint restaurant in Chicago by Scott Harris in 1992 and since then grew to 22 other locations with the same Chicago charm.

Everything about the restaurant feels upscale. The bar is secluded from the dining room and there are big, round light fixtures that hang from the ceiling. The atmosphere is intimate, cozy and sophisticated. Perfect for meeting up with close friends or a loved one.

One of my favorite aspects about this restaurant is that every month they change a majority of the dishes on their menu. They handwrite each new dish they add to the single page menu for

a touch of personalization. They keep certain dishes on their menu from month to month but when you return to dine there another time, the menu may offer completely different dishes to choose from. It keeps things fun and fresh.

I dined at Francesca’s in the middle of the week and the amount of people surrounding me in the dining room remained pretty steady while I was there. Much to my surprise, the turn around time from ordering to receiving my dinner was noticeably fast. Prior to your meal, they give you warm Italian bread while you wait.

My first thought when I received my Rigatoni Con Mozzarella was about the colorfulness of the dish. Making a classic rigatoni and cheese dish creative is not easy, but the tomato basil was a sunset, orange-red with speckles of green from the basil with the white mozzarella sprinkled on top. The sauce and the cheese offered a very rich taste along with the noticeable freshness of the rigatoni. It was downright quality food.

My friend ordered the Tortellini Con Pollo. This dish was made

Photos by Haley Winckler

The Dish | 18 Spring 2016

No Reservations up of cheese filled tortellini with grilled chicken, sautéed spinach and pine nuts in a light, basil cream sauce with fresh tomatoes.

The freshness of the ingredients again impressed my taste buds, along with the oozy cheese of the tortellini against the crunchy pine nuts. It can be hard to find fresh produce in Wisconsin during the wintertime, so I was very impressed with the quality of the food.

The amount of food you receive is very comparable to the price you are paying. Most items on the menu were a little more expensive, but you received quality food and a good amount of it.

Between the bread and the pasta, I really wish I would have saved room to try some of their desserts, like the tiramisu!

THE ATMOSPHERE IS INTIMATE, COZY AND SOPHISTICATED. PERFECT FOR MEETING UP WITH CLOSE FRIENDS OR A LOVED ONE. One of the main tests that I do when I try out a new restaurant is to check out their bathroom. A chef once told me that you are able to tell how clean a restaurant’s kitchen is by how clean their bathrooms are. And to my delight, Francesca’s bathrooms were spotless.

Francesca’s is a place that I will go back to when I feel the need to have a night out on the town or to have dinner with my family.

You can’t go wrong, from the intimate atmosphere to the fresh and filling food.

Photos by Haley Winckler

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Always in good taste.

No Reservations

Photo by Yusi Liu

Macha Tea Company resurfaces with worldly appeal, quality drinks

By Meghan Horvath The deep green, frothy liquid runs towards the rim of the porcelain mug as swirls of milk add more color to the tea, the white pattern contrasting with the deep matcha tones. Following a year long hiatus, Macha Tea Company is back.

After serving Monroe Street for seven years, Ma Cha Teahouse and Art Gallery closed its doors at the end of 2014. With an expiring lease and anticipated construction on Monroe, owners Anthony Verbrick and Rachel Fox decided to close the neighborhood’s beloved tea shop.

Just over a year later, on Feb. 12 Macha reopened under the same owners, this time on the city’s east side.

“After we closed our Monroe Street location in 2014, we didn’t have plans to reopen at that time,” Fox said. “But a few months later we came across a space we were familiar with that was only a few blocks from where we live. It felt serendipitous, so we had to take the leap.”

Now located at 823 East Johnson Street, Macha Tea Company offers an inviting space to relax and travel the world through tea.

The Dish | 20 Spring 2016

“The renovation process was challenging since the building we are in is 100 years old, but with that age comes a lot of character, which was appealing,” Fox said.

Macha held a grand opening event in their new space, which was publicized via social media and drew nearly 800 people to express interest in the event on Facebook.

“I started following them on Instagram when they were doing renovations last summer,” UW student Yusi Liu said, “When they posted they were opening in the new location on Johnson, I knew I had to try it.”

Liu, a sophomore in Art History, is from Beijing, where tea is integral part of her daily routine. When far from home, tea provides a sense of comfort. That familiarity, however, also means high standards for Liu in terms of what makes it quality.

“I’m from China and I cannot accept the lower quality powder of tea bags,” Liu said, “There’s no comparison to real leaf tea and Macha has real leaf tea.”

No Reservations

Fox is half Chinese and grew up around tea as well. Jasmine and oolong were originally her main staples, and it wasn’t until college that she gained exposure to the immense variety of teas out there.

“We both feel Madison is a great place for a small business, but particularly for tea because the market isn’t overly saturated yet,” Fox said, “It’s exciting to have the opportunity to offer something new and different to a city we love.”

Both Fox and Verbrick have been drinking tea for quite some time, and with the opening of Macha, they hope to share their passion with locals.

“Ultimately we want to remove the intimidation and pretension from tea drinking, and make it fun and easy for people to learn more and build their own knowledge base,” Fox said, “Some of the stereotypes that exist around tea drive us crazy, and we’re going to do our best to abolish them completely.”

The atmosphere of the new shop is indeed conducive to relaxed imbibing over studying or conversation. Sunlight floods in from Johnson Street as Macha’s floor-length windows illuminate the space. The walls are painted a matcha-esque shade of green and lit lanterns hang from the ceiling through the center of the room.

“I’ve been to almost every coffee shop on State Street and they all

kind of have the same feel,” UW student Ibstisam Haq said. “The interior at Macha is much different, very Japanese and minimalistic.”

For Haq, a sophomore in Fashion Design and originally from Pakistan, tea is also central to his lifestyle.

“I’m from a former British colony so yes tea is huge,” Haq said, “and I love tea, I do. I drink it on a regular basis. It’s a cultural thing.”

Elaborate tea sets are available for purchase, as well as a variety of teas hand-selected by Verbrick and Fox. A world map decorates the wall above the assortment of teas, displaying the global fondness for the drink and how deeply ingrained tea is in various world cultures.

“We really dove in to more intensive research and plenty of tea drinking to continue expanding our base knowledge,” Fox said, “Over the years we’ve developed meaningful relationships with people in the industry, which is tremendously important in continuing to learn more.”

Macha offers a varied mix of seating arrangements. A cozy alcove of cushioned chairs is set up in the front of the shop, where guests can experience a more comfortable, intimate space. Then in front of the counter is a communal table ideal for studying sessions and larger groups. The back portion of Macha also houses a tea bar, which reimagines norms in terms of coffee and tea shop seating.

Photos by Yusi Liu

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Always in good taste.

No Reservations “The focal point of the new space is the tea bar, which is allowing us to interact with customers in an entirely different way,” Fox said, “We want people to be comfortable dropping by for a pot of tea, and while they are enjoying that we might pour them a sample of something else.”

Fresh baked goods are also offered. Gluten free sweet potato cake, chocolate zucchini cupcakes, ginger scones and a traditional matcha chiffon cake are all baked in house. Each can be paired with a select tea that compliments the flavors of the dessert, and owners Verbrick and Fox are more than willing to help you choose.

MACHA TEA COMPANY OFFERS AN INVITING SPACE TO RELAX AND TRAVEL THE WORLD THROUGH TEA.

“We’re going to show everyone what you can do with tea, including cooking and making cocktails, to give a few examples,” Fox said, “We are always experimenting with tea blends and trying new things in the kitchen, so the new space is about continuing to challenge ourselves.”

Though the shop was out of commission for a year, it continues to attract customers new and old. With its appeal to international students and locals alike, Macha doesn’t seem to have lost its charm.

“And now that we’re open, running a business in our own neighborhood feels very comfortable and like we were always meant to be here,” Fox said, “The energy in the East Johnson Street area is wonderful to be a part of.”

The Dish | 22 Spring 2016

Photos by Yusi Liu

The Dish | 23 Spring 2016

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Always in good taste.

No Reservations

THAT BBQ JOINT

By Joshua Bartels

It was a blisteringly cold day in February. The kind of day where you just want to sit down next to a fireplace with a warm cup of hot chocolate and a book. However, I was craving some good ole’ fashioned barbecue. So, after class I headed straight towards That BBQ Joint.

That BBQ Joint is located at 901 Williamson Street, about two-anda-half miles away from campus. Is the walk worth it? In a word: Frick yes! Okay, that was two words, but you get the idea. I was immediately welcomed to the restaurant with very friendly service.

The eatery itself is on the smaller side, as it holds only about five tables, but it is very cozy with BBQ-themed art along the walls.

After taking an embarrassingly long time to decide what to eat, I asked the clerk what he recommended, and he responded with the Rib Sammie, their rib sandwich.

After about a five minute wait, I got my warm Sammie along with sides of potato salad and brisket chili. The sandwich itself was very delicious; filled with extremely tender BBQ, lightly covered with their signature Mo’ Sauce, next to crisp onions and sliced pickles.

At first, it seemed a little lacking of sauce, but thankfully they give more for those who want it. With the added sauce, the sandwich was like a BBQ lovers dream come true, especially on such a cold evening. Their three options for BBQ sauce were all good, but I’d have to say that the Mo’ Spicy sauce was by far the best, as it left the perfect amount of that spicy tingling sensation of the tongue that the best sauces always do.

As for the sides themselves, they don’t quite compare to the greatness of the actual BBQ. The chili and the potato salad tasted like your generic chili and potato salad that a distant relative brings to a reunion. They were both good, just not great. Another negative to the restaurant is that it keeps odd hours. It is closed on both Monday and Tuesday, along with breaks between 2:30 p.m. and 3:30 p.m. on Wednesdays through Saturdays.

So would I recommend That BBQ Joint? Why yes, yes I would.

Even though the hours might not always be the most convenient, it’s located a bit farther away and the sides may not be outstanding, the BBQ itself is amazing, and if you’re going to That BBQ Joint for the BBQ, then it’s perfect. Not only that, it’s amazing. I know I’ll be returning there shortly to get another fix of some of the best BBQ Madison has to offer.

The Dish | 24 Spring 2016

The Dish | 25 Spring 2016

Photos by Meghan Horvath

No Reservations

Photos by Madison Fortman

Take-out done right

By Madison Fortman

Good food often comes in the most unexpected places. Restaurants on the side of the road in a random strip mall are usually the ones that end up leaving the greatest impression on both your heart and your stomach. New Orleans Take-Out is no different. Pulling up to the storefront on Monroe Street is pretty anticlimactic. There is no frill, no fancy sign, and had I not been looking for it I probably would have walked right past.

Upon entering the restaurant, there continues to be no pizzazz.

You can tell that New Orleans Take-Out is here for one purpose and one purpose only: making amazing food. With counters lining the walls, there is very limited seating. While the possibility to dine-in exists, ordering to go is not uncommon, as the name of the restaurant strongly suggests.

I stepped up to the to the counter to look at a menu, which was rather overwhelming. Dishes of New Orleans specialties range from jambalaya, shrimp creole and blackened catfish to fried cod sandwiches and oysters. As someone who has never been to Louisiana and experienced traditional Louisiana dining, I was torn over what to order. I relied on the expertise of the helpful worker at the counter who advised ordering the Mardi Gras combo. This plate has a little of everything with a sampling of jambalaya, red beans, rice and shrimp creole. My friends who tagged along ordered Deb’s Barbeque Shrimp, which is simply shrimp sautéed in butter, lemon juice and other spices. All dishes can be ordered in either a half size or full and come with a side of cornbread or French bread. I opted for a half order with corn bread. I also had to order a side of potato salad because there was a little “try me” sign next to it on the menu, and I couldn’t resist.

My friends and I were going to dine-in so we took a seat at one of the counters and waited for our meal. It was only a matter of minutes until

The Dish | 26 Spring 2016

the food was brought out to us. Again, there was nothing fancy about food presentation, because at New Orleans Take- Out, the food speaks for itself. Taking a fork full of red beans, I was sold. While beans and rice are pretty hard to mess up, they are even harder to make memorable. New Orleans Take-Out did just that, though.

The beans slowly cooked and creamy were great. The white rice soaked up the juices from the shrimp creole, which added additional flavor. The creole, which is rather hot, had my nose running but my fork coming back for more. The shrimp was fresh and the vegetables a lovely touch, especially the sweet tomatoes, which juxtaposed the heat of the overall dish.

The jambalaya was able to hold its own among the plate with its tender chunks of chicken. It was seasoned to perfection, leaving it plenty flavorful, but not overpowering. I should admit that the jambalaya dish and rice made for a little too much rice for my liking.

However, when it comes down to the dish as a whole, I would not change a thing. It was a great way to taste some of the best things New Orleans Take-Out has to offer.

The side of potato salad, definitely worth trying, was fresh, creamy and not too heavy. The dish was a great way to cool down my mouth from the hot creole. The cornbread, dense and moist, topped off the meal, leaving me full and content. I should also note, my friends who ordered Deb’s Barbeque Shrimp licked their plates clean. A sign that Deb’s Shrimp is also a force to be reckoned with on the New Orleans Take-Out Menu.

New Orleans Take-Out, while not over the top, does food right. It sticks to the basics of making quality dishes that will leave you satisfied and coming back for more.

True Southern Hospitality

By Claire Grummon

The Dish | 27

Photo bySpring Claire2016 Grummon

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Always in good taste.

No Reservations Snow or shine, the food trucks ubiquitously line Library Mall in perfect uniform rows waiting for hungry students to approach. The options are plentiful, ethnic and inspired. These are food trucks that could be seen in major cosmopolitan cities. The Pickle Jar truck, especially, is a work of art. Its southern charm and quirky trinkets make it stand out amongst the crowd. The truck’s wood is 150 years old and recycled from the owner’s grandfather’s farm, bringing a sense of authenticity and tradition to the food that is unparalleled by any other truck. The rule, “don’t judge the food by its truck,” did not apply in this situation.

When I walked up to the window, two smiling and enthusiastic faces greeted me. John Pickle (hence the name) and Jennifer StCyr, husband and wife, opened their truck in the spring of 2015 after many years of their neighbors telling them it was time to let Madison experience their barbeque. They have no formal training; they’re just a couple looking to share their passion for modern, southern-style cuisine.

John’s whole family is from the South, and many of the recipes featured on their menu are inspired by the delicious, traditional meals his grandmother would make. The menu offers everything from BBQ sandwiches, to collard greens, to various pies that change with the seasons. Since they are his grandmother’s recipes, John and Jennifer take pride in their work and will happily engage in any conversation about their food and how it’s crafted. This is especially true for their meats, which are made in small batches and seasoned with care.

IF YOU’RE LOOKING FOR SAVORY BARBEQUE SAUCE AND A SMILE, LOOK NO FURTHER. Their brisket sandwich is their claim to fame, and rightfully so.

Their brisket is slow cooked, at low temperatures, for 18 hours.

The brisket is sliced and seasoned with care, combined with their house-made barbeque sauce and pickles; it’s true southern comfort food. The pickles and sauce balance each other out beautifully and do not overpower the natural flavors of the meat, which are the real stars of the show. There’s no doubt about it: this is real southern food.

John and Jennifer pride themselves off of their small batches and fresh ingredients; many of which come from local farms and co-ops.

Because of this, they take the proper measures to make sure that excess ingredients are incorporated with the intention to bring out the flavors of the main ingredient. Jennifer prides herself on her collard greens side dish. She combines these fresh greens with onions, bacon, vinegar, Tabasco, red pepper flakes and brown sugar. These ingredients bring out the perfect mix of sweet and spicy and accentuate each other nicely. Warm and home-cooked, this is the perfect snack if you’re running to class.

John and Jennifer do it all, including delicious seasonal pies. Monday’s pies were strawberry rhubarb, sweet potato and apple. I opted for the apple pie and was not disappointed in the slightest. I found

The Dish | 28 Spring 2016

Photos by Claire Grummon

No Reservations myself amazed at the perfectly baked sugary crust and finely glazed cinnamon-sugar apples. Good pie is one thing I had yet to find in Madison, and I knew I found it the second I laid eyes on The Pickle Jar’s. For a reasonable price, you can essentially have a piece of heaven.

The couple had new and adventurous plans for the spring. First, they moved to the Capitol Square in April, which has them excited about the different people who will be exposed to their passion for cooking.

They also want to start pickling more and selling their pickles along with three different kinds of sauerkraut and pickled, ginger carrots.

Ultimately, while the food was delectable, comforting and made me nostalgic for summer barbeques, John and Jennifer are truly what make their food so special. They are eager to share their story with everyone, and are hopeful their customers will walk away with a smile on their face. If you’re looking for savory barbeque and a smile, look no further.

Photos by Claire Grummon

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A Note from the Food For Thought Editor

Dear Reader, Why did we choose to center our spring issue around barbecues? Throughout the world, people are brought together to share their culture’s traditional dishes at barbecues. We at The Dish have the same mission- to share some of Madison’s culinary culture with you.

This spring marks my third semester writing for The Dish, and my second as Food for Thought editor. Over the last year and a half, I have been privileged enough to meet some of the most prominent individuals working in the food scene in Madison. I find that every interaction I have spurs my passion for food justice deeper, and I look forward to uncovering the food systems of other countries and communities in the future. Our writers have seen Madison’s commitment to creating a healthier, more sustainable, and less wasteful community in action, and have enjoyed passing on what we learn to you.

Food waste, child nutrition education, and alternative diets. These all play into how we interact with our food, and these relationships are slowly but constantly changing. Thinking about how and what we consume has never been more important than it is today. The Dish hopes to document these changes for students and community members, giving everyone a little food for thought.

I dare you to flip through this issue of salivating photographs without becoming hungry in the process. And after you’re done, fire up the grill and have your own barbecue. The editors have already done the dirty work for you (pun intended) by taste testing some of the most interesting sauces on the market.

Bon appetit, Liz Schnee

The Dish | 30 Spring 2016

Food For Thought

THE OFFICE OF SUSTAINABILITY EXTENDS ENVIRONMENT DISCUSSION TO ALL MAJORS

By Meghan Horvath As undergraduates go forth in their future career paths, The Office of Sustainability raises awareness on sustainability, encouraging students to keep these efforts top of mind as they enter the workplace.

The Office of Sustainability’s mission is to highlight sustainability as an issue that warrants the attention of all majors. It works to show students that they can install sustainable initiatives and spread knowledge of the topic in their respective fields regardless of degree.

Jackie Hazelwood, communication and outreach intern for The Office of Sustainability, is a senior studying Community and Environmental Sociology with an Environmental Studies certificate. In her time working for the office, she can attest to the healthy range of majors that get involved.

“It’s anywhere from Environmental Studies to Business, which is something I like a lot about The Office of Sustainability in general is the diversity,” Hazelwood said. “It’s really necessary; I think what we’re trying to bring to campus is that sustainability can be applied to pretty much any field and can be inputted in your daily life and any job, especially people that are leaving and going into the working world. This is the time for sustainability to be put into place.”

Run by dedicated university faculty, staff and student interns, The Office of Sustainability is the lead resource for sustainability efforts on campus. Since it started in 2010, its team continues to promote education and best practices to make sustainability a greater part of campus culture.

Brenna George, student leader and student programs coordinator with The Office of Sustainability, is earning her degree in Environmental Studies, as well as Operations and Technology Management in the business school. She intends to pair sustainability with business in her future career path.

“My sophomore year I worked with a professor in business and sustainability and he encouraged me to apply for a leadership position with the office,” George said.

Within the office, she’s worked specifically with the Sustain-A-Bash event, which is designed for freshman engagement in sustainability, as well as the sustainable Wisconsin Welcome that shares a similar goal of reaching new students as they arrive on campus.

With eight interns, two supervisors and two full-time employees, The Office of Sustainability primarily works in conjunction with other local, environmentally-focused groups.

“The Office does a lot of partnerships to help other sustainability initiatives on campus. When there’s a void, we’ll fill it, which is how Sustain-A-Bash and the ABCs of waste were developed,” George said.

As part of the ABCs of waste program, interns weigh trash bags around campus buildings as a form of trash auditing to account for waste.

“We did trash audits in housing this October and found that 37 percent of the trash was compostable,” George said. “Food waste is super heavy and we have to pay to send it to the landfill.”

On top of current initiatives like Sustain-A-Bash, sustainable Wisconsin Welcome and trash auditing, The Office of Sustainability is also looking to expand its mission to be an even greater resource to students.

“We’re trying to work more towards a consultant and partnership model,” Hazelwood said. “We’ve worked with housing a lot in the past and We Conserve. We are a resource to students. In the future, we’re definitely moving towards more group interaction and brainstorming.”

With the combination of its sustainability programs and its partnerships, The Office of Sustainability serves as an outlet for students to pursue their passion and make a difference in sustainability efforts.

“Coming from San Fran, I think I came into this university with a very environmentally conscious interest,” Hazelwood said. “I really wanted to get involved in some capacity in that and put to practice what I was learning. This gave me a resource to do that and try to make a difference on campus in any way we could.”

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Always in good taste.

Food For Thought

Photos courtesy of REAP

REAP FOOD GROUP’S VISION FOR A SUSTAINABLE FOOD SYSTEM

By Liz Schnee Imagine a school cafeteria where children are excited to eat their vegetables. That’s the vision the Madison non-profit REAP Food Group is working towards. For the last 18 years, REAP has created a more just and sustainable food system in Madison with projects like their Farm-to-Business and Farm-to-School programs. Their goal is to work with the Madison Metropolitan School District (MMSD) to increase the community’s access to healthy food choices, to provide nutrition education opportunities for children and to support the Wisconsin agricultural market.

REAP knows that trying new foods can be scary, especially for kids. The group tries to alleviate that stress by making new foods fun for elementary school students.

The Dish | 32 Spring 2016

Farm-to-School Coordinator Emily Latham says, “Kids may see the veggies on garden bar, but if they don’t have a connection with it, they won’t want to eat them.”

A main focus of the program is to expose elementary-aged students to healthy foods and to encourage them to think about where it comes from. For middle and high school students, the focus is on teaching culinary skills and sustainability concepts.

Latham reported that one of her favorite memories on the job was when the REAP classroom education group asked the children to deconstruct where their food came from, and one student had a big revelation and exclaimed, “All of my food comes from the dirt?!”

In addition to providing programming, REAP also prepares fresh fruit and vegetable snacks for schools in the district,

Food For Thought featuring in-season produce from nearby Wisconsin farms. This provides kids the chance to eat things like kohlrabi and sweet potato sticks.

This summer, REAP will launch a new partnership between the City of Madison Parks Department, the Public Health department and the MMSD to bring an extended meal program to Madison city parks. Students will be able to go to any of the participating park locations to receive a free lunch from the school district using local produce.

According to Latham, this exciting expansion is just more proof that “The city of Madison is invested in this project.”

University of Wisconsin-Madison students play an essential role in REAP’s success. Students donate their time and money to support REAP’s mission of a healthier Madison by leading lessons and prepping snacks alongside Americorp members. In fact, REAP is looking for volunteers for a community based farm-to-school event on May 15th from 12 p.m. to 3 p.m. The event will invite all ages to celebrate farm-to-school work with a garden scavenger hunt, cooking demonstrations by Madison chefs and activities to promote physical fitness. Students interested in volunteering at the event or for other programming are encouraged to contact Emily Latham at Emilyl@reapfoodgroup.org.

So maybe it’s not as hard as we thought to get kids excited about eating their vegetables. All it takes is some taste-testing, quality Wisconsin food and maybe some people dressed up as giant broccoli.

Photos courtesy of REAP

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The Dish Spring 2016

B B Q S A U C E T A S T I N G

Photos by Meghan Horvath and Paige Villiard

KC Masterpiece Hickory Brown Sugar Barbecue Sauce “This is the perfect sauce if you’re craving some traditional smoky barbeque, especially on a sandwich. It has a classic taste and is great for those who like a more mild flavor.”

- Audrey Altmann

Ty Ling Hoisin Sauce “The appearance of the hoisin very closely resembles a traditional barbecue sauce. It is dark in color and just thick enough in texture. The taste, however, is very reminiscent of teriyaki sauce. It is pleasantly sweet and could easily be used as both a condiment and a marinade. I will definitely be using this more in my cooking.” - Meghan Horvath

Jack Daniel’s Original No.7 Recipe Barbecue Sauce “With a slight aftertaste of whiskey and the absence of other strong flavors, Jack Daniel’s Barbecue sauce didn’t really wow the crowd. While it wasn’t for me, or my fellow Dish staffers, I’m sure a whiskey lover would appreciate this unique sauce.” - Kara Evenson

Photo by Meghan Horvath

Sweet Baby Ray’s Barbecue Sauce “Sweet Baby Ray’s is an American classic that is thick and sweet, with just the right amount of smokiness. It’s definitely more like a condiment though, and we would all much rather use something more unique to marinate our meats in” - Ali Castriano

Williams-Sonoma Craft Beer BBQ Sauce, Pilsner

Uncle Dougie’s Sweet N’Snappy Small-Batch BBQ Sauce

“Along with the smooth essence of beer, the sauce has a nice heat to it that excites your tastebuds without totally numbing them. Folks wanting to add some pizazz to their meals should definitely check it out.” - Emily Yee

“Sweet Dougie’s is not joking around. Sweet enough to be spread on a dessert, but complex and rich enough to marinade a steak, this creamy sauce was popular among all the editors.” - Liz Schnee

Budweiser Honey Lime Barbecue Sauce “Scanning the shelves for a unique sauce, I spotted Budweiser’s Honey-Lime BBQ sauce. Intrigued at the potential of the odd flavor combination, I snatched the bottle up and purchased it. Upon first taste, this sauce is zangy - deemed similar to “Bud Light Lime” by a fellow Dish staff member. The acidic vinegar in the sauce could be better suited to marinate tough, red meat. If you’re looking for an exotic flavor to liven up your BBQ, this is it!” - Jessica Hamilton

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ale s

Ta m ke Ca

Swe

et P o t a t o C

The Dish | 36 Spring 2016

n r o

Photos by Ashley Truttschel

In The Kitchen

By Ashley Truttschel Spring is the most inspiring time for me. New Year’s may be a fresh start for many, but to me, spring signifies new beginnings and opportunities. More sunshine, vibrant colors and shedding layers of clothes make me feel like a new person. I am always in a happier mood come spring and that happiness is reflected in the fowod I eat. These Sweet Potato Corn Cake Tamales are perfect for the transition from winter to spring. They are not only colorful and light, but they also offer a little bit of warmth for those days where winter just does not want to go away.

Adapted from Fools, Folks and Fun and Budget Bytes.

Sweet Potato Corn Cakes 4 large sweet potatoes 1 cup corn 2 green onions 1/4 cup cilantro 1/4 teaspoon cayenne pepper 1 teaspoon cumin 1 teaspoon salt 1 large egg 1/3 cup yellow cornmeal 1 cup plain breadcrumbs 1/2 cup vegetable oil Salsa Verde 2 small tomatoes 4 ounces diced green chilies 1 green onion 2 tablespoons fresh cilantro (chopped) 1 1/2 tablespoons sugar 1/4 teaspoon cumin 1/4 teaspoon salt 1/8 teaspoon black pepper

Pico De Gallo 1 large Roma tomato 1 tablespoon red onion 1 tablespoon fresh cilantro 1/2 teaspoon lime juice Salt and pepper to taste Southwest Sauce 1 cup mayonnaise 2 teaspoons white vinegar 2 teaspoons water 1 teaspoon sugar 1 teaspoon chili powder 1 teaspoon paprika 1/4 teaspoon cayenne pepper 1 teaspoon garlic powder

Photos by Ashley Truttschel

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In The Kitchen Directions

Chop all of the ingredients for the Pico de Gallo. Mix with lime juice, salt and pepper.

Prick each sweet potato and wrap in a paper towel. Microwave individually for 6 minutes or until soft in the middle. Once cool, remove skins and place into a large bowl.

Mix mayonnaise, white wine, water, sugar, chili powder, paprika, cayenne pepper and garlic powder for Southwest Sauce. Refrigerate.

Slice green onions and chop cilantro. Add green onions, cilantro, corn, cayenne pepper, cumin, salt and egg into the bowl. Stir until well combined.

Once the sweet potatoes are chilled, heat oil in saucepan over medium heat. Form the sweet potatoes into small patties and cook about two minutes or until golden brown. Place on paper towel to drain.

Stir in cornmeal and breadcrumbs.

Spread Salsa Verde evenly on each plate. Place sweet potato and corn cakes on top of the salsa. Top with Pico de Gallo and Southwest sauce. Add optional toppings such as avocado, sour cream or cheese.

Cover and refrigerate for a half hour.

Add all of the Salsa Verde ingredients into a food processor and pulse until combined. Refrigerate.

Makes 12-18 cakes depending on size.

Photos by Ashley Truttschel

The Dish | 38 Spring 2016

Photo by Meghan Horvath

Spicy Date Dr Pepper Ribs and Pear Walnut Biscuits

By Amelia Chen Sometimes the satisfying thing about eating is not just the food itself but the primal nature of eating with your hands, gnawing on bones and just making a huge mess. Wings and drumsticks are perfect meat lollipops forw casual Friday nights around the television. Chops are meant to be licked clean at the end of a comforting dinner. But what really satisfies that primal urge for me is a sticky, juicy and tender rack of ribs.

Barbeque can mean different things for different people and, hailing from North Carolina, that usually means pork for me,

whether it’s just the shoulder or the entire hog. Or a sticky, juicy and tender rack of ribs.

Like any low and slow meat dish, ribs are incredibly low maintenance. They require a watchful eye once they go in the oven, but the next time you have big plans to study while doing laundry, maybe make some ribs instead. Somehow, I think taking down a rack of ribs is the perfect reward after a couple hours of productive work.

And if you’re a scavenger like myself, save and freeze the bones for a good homemade stock down the road.

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In The Kitchen

Spicy Date Dr Pepper Ribs Adapted from Pioneer Woman Directions

6 ounces dates ½ cup sugar 1 can Dr Pepper 5 ounces chipotle peppers in adobo 1/3 cup Dijon mustard 1 tablespoon distilled vinegar 3 cloves garlic, minced 2 packages baby back ribs

Bring all ingredients except ribs to a gentle boil for about 20 minutes or until dates break down and sauce is reduced and thick. Allow to cool completely before blending sauce until smooth. Divide into two portions.

Brush half the sauce on ribs, wrap with foil and refrigerate for eight hours or overnight to marinate.

Preheat oven to 275°F. Place covered ribs on pan and roast for two hours. Remove foil and brush more sauce onto ribs. Increase temperature to 300°F to finish cooking another 30 to 40 minutes. Remove when fork tender and ready to fall off the bone. Serve as with pear walnut biscuits.

Photo by Meghan Horvath

The Dish | 40 Spring 2016

Pear Walnut Biscuits

The Dish | 41 Spring 2016

Photo by Meghan Horvath

In The Kitchen

Pear Walnut Biscuits 1 ½ cup milk 1 ½ tablespoon distilled vinegar 1 large pear, peeled and cubed 4 cups flour 4 teaspoons baking powder 2 teaspoons salt ½ cup shortening 1 cup roasted walnuts, chopped

Directions Preheat oven to 475 °F. Simmer milk with pear chunks until softened. Remove from heat and blend until smooth. Add vinegar and let sit a couple minutes to curdle.

Combine flour, baking powder, and salt. Cut in shortening until coarse crumbs form. Add in walnuts. Slowly pour in milk until it comes together.

Turn out dough on floured surface and lightly knead before rolling out into a rectangle. Cut out rounds with biscuit cutter, being careful not the twist cutter. Bake 10 to 12 minutes.

Photos by Meghan Horvath

The Dish | 42 Spring 2016

Strawberry Cupcakes

By Annie McGrail Winter is over, the snow has melted and the flowers around Madison will soon be blooming. Cravings for the comfort of chocolate are transforming into a desire for lighter flavors and foods resembling the lightness of spring. Because of this shift, strawberry cupcakes are ideal this time of year.

From Cupcake Wars to endless specialty cupcake shops, cupcakes are the trend of this generation.

There’s not much better than strawberry cupcakes topped with a strawberry buttercream frosting. The rich batter mixes with freshly chopped strawberries and bakes into an irresistibly fluffy cupcake.

Swirled on top is the buttercream frosting, which has fresh strawberries stirred in to give it a fresh, spring flavor.

The Dish | 43 Spring 2016

Photo by Annie McGrail

In The Kitchen

Strawberry Cake Adapted from Martha Stewart

2 3/4 cups all-purpose flour 1/2 cup cake flour, (not self-rising) 1 tablespoon baking powder 1 teaspoon salt 2 sticks unsalted butter, softened 2 1/4 cups sugar 3 large eggs 1 large egg white 1 cup whole milk 1 1/2 teaspoons pure vanilla extract 2 cups finely chopped strawberries, plus small strawberries for garnish

Directions Preheat oven to 350 째F. Line two standard 12-cup muffin pans with paper liners; set aside.

In a medium bowl, sift together flour, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, three to four minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.

In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about four minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.

Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter.

Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes.

Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert and let cool completely, top sides up. Frost cupcakes with strawberry meringue buttercream, swirling to cover.

Cupcakes may be stored in a covered container in the refrigerator for up to three days. Garnish with strawberries just before serving.

The Dish | 44 Spring 2016

In The Kitchen

Buttercream Frosting

Adapted from The Food Network Directions In a standing mixer fitter with a whisk, mix together sugar and butter.

Mix on low speed to medium and beat for another three minutes.

Add vanilla and cream and continue to beat on medium speed for one minute more, adding more cream if needed for spreading consistency.

Mix in strawberries.

6 2 2 2 1

cups confectioners’ sugar cup butter teaspoon vanilla extract to 4 tablespoons whipping cream ½ cups finely chopped fresh strawberries

Photos by Annie McGrail

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Photo by Libby Geboy

Beginner’s Chocolate Cake

By Delaney Jacobson

Looking to kick-start your baking abilities? For our readers with limited baking experience, kiss boxed cake mix goodbye, because this delectable chocolate cake recipe is for you. Even I can’t mess this one up. What this cake lacks in complexity, it makes up for in taste, guaranteed. Did I mention this cake is also low in fat? Delicious and reduced-guilt? It’s almost too good to be true.

This was my grandmother’s specialty, as well as the first cake she taught me to bake. Its secret ingredient? Vinegar. That’s right. Now, before you refuse to bake this cake, don’t let its unconventional ingredients deter you. During the mixing process, the vinegar reacts with the baking soda to create a moist, dense cake with no trace of a taste of vinegar.

This recipe is very flexible (I opted for some coconut oil in place of the vegetable oil). As far as the topping goes, you can either dust the cake with powdered sugar or cocoa powder, or spread on your favorite frosting. For a Southern twist, top your cake with a fudgy frosting and garnish with chopped pecans.

For a rich, decadent chocolate cake, I have found that Hershey’s “Special Dark” cocoa powder works wonders. However, for those of you who prefer a milk chocolate version, regular unsweetened cocoa powder will do. Simply adjust the cocoa powder in accordance with your chocoholic desires.

The Dish | 46 Spring 2016

1 ½ cups all-purpose flour 1 cup sugar 1 teaspoon baking soda ½ teaspoon salt 3 tablespoons cocoa powder 1 tablespoon vinegar 1 tablespoon vanilla 1 cup warm water 6 tablespoons vegetable oil ¼ cup powdered sugar (optional)

Directions Preheat oven to 350°F. Mix dry ingredients. Make a well in dry ingredients and add wet ingredients. Mix well. If the batter is not thin enough, add more warm water 1 tablespoon at a time, until you reach the desired consistency.

Pour into an eight or nine inch square or round pan. Bake 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool before frosting or dusting with powdered sugar.

Cooking with Libby Geboy

The Dish | 47 Spring 2016

Photo by Libby Geboy

In The Kitchen

Maple Carrots, Burnt Warm, roasted carrots get sweetness from the maple syrup, which pairs well with the crispy burnt edges of the carrots. An easy dish to make any time of the year; serve hot in cold weather with other winter vegetables or chilled in the summer with a green salad. The salty sweetness is a great flavor, and the simplicity of the recipe will satisfy cravings.

4-5 large carrots 4 tablespoons of maple syrup olive oil salt pepper

Directions Place oven racks in the middle and top of the oven, then preheat the oven to 400째F. Quarter the carrots the long way, and put them in a bowl big enough to toss in.

Splash olive oil, salt, pepper and the maple syrup onto the carrots; toss the carrots to cover. Drizzle olive oil on a large sheet pan, spread out the carrots onto the pan.

Roast the carrots for half an hour.

Remove the pan, and move it up to the top rack to broil. Watch carefully (broiling happens quickly) until the excess syrup is bubbling and the edges of the carrots are burnt.

Remove from the oven, serve and enjoy.

The Dish | 48

Photo by Libby2016 Geboy Spring

Sweet Green Tea A twist on the traditional southern black tea, this cool drink gets its sugary sweet goodness from natural honey. For this recipe, I used 1 tsp of matcha powder whisked into the hot water, but you can use any green tea steeped to your liking.

1 teaspoon green tea 12 ounces boiling water honey, at least 1 tablespoon (but more to taste) ice

Directions Whisk the matcha into hot water, or steep the green tea for 2-3 minutes.

Stir in the honey.

The Dish | 49 Spring 2016

Let the tea cool, add ice and go outside into the spring sunshine to enjoy fully.

Photo by Libby Geboy

In The Kitchen

Honey Trout Gravlax Gravlax is a salty, sweet way to prepare fish, specifically salmon or trout. Originally from Sweden, the traditional way to prepare a whole side of fish involves wrapping the fillet in dill or pine needles (neither of which I used in this recipe out of personal preference). Feel free to wrap the fish with them and let it marinate in the greenery.

Only use the freshest of fish, as the fillet isn’t fully “cooked” but rather it is cured. I find my fish at the local farmer’s market, where I can count on the fish being clean and healthy up to its harvest. The vendor had told me that the fish I was purchasing had been swimming in fresh water until the day before it was caught, so I bought it!

This recipe can be modified in many ways, using whatever spices you have on hand, like bay leaves, coriander, dill, caraway, fennel seeds (add about one tablespoon per filet of each spice) and brown or white sugar.

The fish can marinate for up to 48 hours, but needs to be marinating for at least eight. It can be stored for a few days, but if it starts to smell funny before then, just get rid of it. It’s easy to eat on toast with sour cream, dill sprigs and a squeeze of lemon, so I bet it’ll be gone in no time!

Directions 1 medium-large filet of trout (or salmon) 1/3 cup natural honey 1/3 cup coarse grain salt 2 tablespoons cracked black or white pepper 1 tablespoon white sugar

“It’s easy to eat on toast with sour cream, dill sprigs and a squeeze of lemon, so I bet it’ll be gone in no time! “

The Dish | 50 Spring 2016

Remove any pin bones that are along the thick side of the fish, careful not to disrupt the flesh as much as possible. Trim any fins or excess skin that might be on the sides of the filet. Place into a sheet of plastic wrap that will be big enough to wrap the fish in.

In a bowl, mix together the honey, salt, pepper, sugar and any other spices you are using. Rub onto the fish, massaging it gently. Place the fish onto the plastic wrap, skin side down.

If using dill/pine, place a mass of it on top of the fish flesh.

Tightly wrap the fish in plastic wrap, using another layer to fully wrap the fish. Put the wrapped fish into a shallow baking pan (I used a bread pan, as it fit the length of my fish), or a plate. This is so any liquid that escapes is caught in your drip pan.

Let the fish marinate for at least eight hours (but up to 48) in your refrigerator. When ready, open the wrapping, and remove the fillet. If desired, wash off the fillet to remove excess honey/salt.

Using a sharp knife, thinly slice the fish, avoiding the skin.

Serve chilled, on top of toast with sour cream, more dill, a squeeze of lemon, with chives, or with oranges in a salad.

Photo by Libby Geboy

The Dish | 51 Spring 2016

Homemade Pesto Pizza

By Emma Doenier

The Dish | 52 Spring 2016

Photo by Thomas Yonash

In The Kitchen Ironically, I’ve never enjoyed following recipes. At most, I’ve always thought they should be considered “guidelines,” not steadfast rules.

However, I do appreciate recipes, not for their instructions, but for the ideas they inspire; cooking is my form of artistic expression.

Due to my penchant for breaking recipes, I’ve avoided baking for the most part (although my roommate could tell you a few horror stories about some monstrous microwave concoctions I’ve made in our apartment).

When my dad, an avid baker and follower-of-recipes, gave me a baking stone for Christmas, I was both ecstatic and skeptical of my ability to: 1) not break the board 2) not burn down the apartment 3) not accidentally poison my roommate.

However, I think I’ve since learned how to skirt the recipe within reason, at least when baking bread. Now, my dad says my bread looks better than his. This testament to my progress has spurred me to experiment with my baking skills, and so, the baking novice has become the mad baking scientist. My baked goods are edible though, even delicious.

The following recipe calls for both a little recipe following – though by all means, please experiment – and creativity. I encourage everyone to make this recipe his or her own!

Pizza crust: *makes two 13-15 inch pizzas 1 cup warm water (~110°F) 1 package active dry yeast 1 teaspoon salt 3 1/2 cups flour 2 tablespoon olive oil extra flour

Dissolve the yeast in water. Let stand for five to 10 minutes; you should see a little fizzing/ bubbling. Add salt to water/yeast mixture and swirl.

Put flour into a bowl. Make a well in the flour and add half of the yeast mixture.

Work in the yeast mixture with your fingers, then add the olive oil and work in. Add the rest of the yeast mixture and knead vigorously for approximately 10 minutes, until dough is smooth and elastic.

If you have a food processor, add half of the flour to the processor. Add the yeast mixture and pulse until homogenous. Add olive oil and pulse. Keep adding remaining flour to food processor and pulsing (five to seven minutes), until dough is smooth and elastic. *Add some chopped rosemary to dough (one to two tablespoons. to taste) and knead in for more flavorful dough; depends on type of toppings you want later though, so choose wisely!

Shape the dough into a ball and place it in a lightly greased bowl.

Place a damp cloth over the bowl and cover with a plastic bag. Let the dough rise for 45 to 60 minutes.

Preheat oven to 500°F with a baking stone inside. If you don’t have a baking stone, an alternative could be a large cookie sheet.

Lightly flour a work surface. Divide dough into two equal halves.

Roll each half into a 13 to 15 inch circle (~1/8-inch thick). Liberally flour/cornmeal a pizza peel (or whatever you have on hand to get the pizza easily into the oven – I use a plastic cookie sheet).

Fold the dough in half, then in half again, and transfer onto the floured pizza peel. Unfold.

Photos by Thomas Yonash

Now rub a thin layer of olive oil (approximately one tablespoon) over the dough surface and top each shell with you favorite pizza toppings, leaving some space around the edge for the crust! You can also freeze one of the dough halves for a later date.

|53

Always in good taste.

In The Kitchen White Cheddar Pesto: 1 1/2 to 2 cup basil leaves 1/4 cup olive oil (add more if needed) 1/3 cup walnuts 2 to 3 garlic cloves ½ cup sharp white cheddar and/or parmesan Salt and pepper to taste Put all ingredients in food processor and blend. Add more olive oil if needed.

Toppings for pesto pizza: Olive oil 1 garlic clove, chopped cherry tomatoes, halved 5 to 10 sun-dried tomatoes, cut into small pieces (to taste) ~½-1 teaspoon oregano 1/3 red onion, sliced thinly 1/2 cup mushrooms meat of choice (I like Italian seasoned turkey meat, or Italian chicken sausage) salt to taste 1 package goat cheese or feta Sauté all the ingredients, except the cheese.

Scoop pesto onto pizza shell and spread evenly, leaving about one inch edges for the crust. Spread the sautéed ingredients over the pesto. Dollop goat cheese onto pizza evenly.

Ease decorated pizza off of pizza peel and into the oven.

Bake for 10 minutes and then check the pizza. Keep checking it every couple minutes if not done until the pizza has a golden brown crust.

Enjoy!

The Dish | 54 Spring 2016

Photos by Thomas Yonash

VERY GOOD CHOCOLATE CHIP COOKIES

The Dish | 55 Spring 2016

Photo by Emily Buck

By Kara Evenson It’s safe to say most moms have a chocolate chip cookie recipe, but my mom’s is the best. She has yet to reveal the true origins of her recipe, and I have unconfirmed suspicions about the back of a chocolate chip package. Instead she likes to claim that it is a 200-year-old family secret. It’s not.

All throughout my life my mom has been making these cookies; from sporting events, hunting trips and work parties to whenever she just feels in the mood, chocolate chip cookies end up in the oven, and a recycled ice cream pail is ready to be filled with the most delicious cookies ever.

So I could tell all of you some sappy story from my childhood about coming home to the smell of chocolate chip cookies in my kitchen, I have a few of them. However, most of the time I wanted my mom to bake anything but chocolate chip cookies. We had them around a lot.

I am just now starting to appreciate exactly what these cookies mean. From elementary field trips and long bus rides for high school sports to moving away from home the first time and my first internship, my mom’s cookies have always made an appearance in everything I do, and through them she has too.

That’s why, instead of a recipe that is more unconventional, I wanted to share my mom’s Very Good Chocolate Chip Cookies with all of you.

1 cup Butter ½ cup Olive Oil 1 cup Sugar 1 cup Brown Sugar 2 Eggs 1 teaspoon Vanilla 1 teaspoon Baking Soda dash of salt 3½ cups Flour 2 cups Chocolate Chips Directions Preheat oven at 350 degrees.

Mix butter, olive oil, sugar, brown sugar and eggs in a large bowl until combined.

Add in vanilla, baking soda and salt and mix until fluffy. Add flour, mix until combined.

Fold in chocolate chips.

Bake for 10-12 minutes or until golden brown at 350 degrees.

Enjoy!

Photos by Emily Buck

The Dish | 56 Spring 2016

FROM ELEMENTARY FIELD TRIPS AND LONG BUS RIDES FOR HIGH SCHOOL SPORTS TO MOVING AWAY FROM HOME THE FIRST TIME AND MY FIRST INTERNSHIP, MY MOM’S COOKIES HAVE ALWASY MADE AN APPEARANCE IN EVERYTHING I DO.

The Dish | 57 Spring 2016

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Check out our website, thedishmadison.com, and follow us on Instagram for more delicious articles, recipes and photos!

Photos by Ali Castriano

The Dish | 59 Spring 2016

Photo by Meghan Horvath

FEED YOUR BRAIN Please excuse our mess while we prepare six new restaurants and cafes for your arrival. See you in September!

Made-to-order pizzas, piadinas & salads.

Proudly serving Peet’s Coffee and Mighty Leaf Tea®

For details and updates on our progress, check out union.wisc.edu

The Dish | 60 Spring 2016

Babcock Dairy’s ice cream, homemade pies and sweets.

New Terrace merchandise in stock and online at terracestore.union.wisc.edu

Fresh, healthful sandwiches and salads for students on the go.

New menu. Same Favorites.

Breakfast is back!