CONTENTS august 2014–october 2014
publisher
Towns & Associates, Inc. 126 Water Street Baraboo, WI 53913-2445 P: (800) 575-8757 • F: (608) 356-8875
MadisonOriginalsMagazine.com
original art
advertiser index:
Kelli Hoppmann.............................. 28
dining
editor
Coachman’s Golf Resort............... 18 Pizza Brutta....................................... 6
ajohnson@madisonoriginalsmagazine.com
home
contributing writers
Under the Canopy......................... 42
Amy S. Johnson
Erin Abler, Jill Carlson, Jeanne Carpenter, Kay Myers, Dusty Rogers, Callie Steffen, Liz Wessel, Holly Whittlef, Joan W. Ziegler
publication designer Susie Anderson
director of production & design Jennifer Denman
director of technology & design Barbara Wilson
landmark Luther Memorial Church................ 10
service Dane Buy Local............................... 32 The Media Lab at Central Library... 22
shopping Forget Me Not Studio..................... 14 Northside Farmers Market.............. 26
travel Fall Festivals.................................... 38
graphic designer
Sarah Hill
photographer Eric Tadsen
additional photographs Nate Clark, Crawford County Independent, Dodge County Pionier, Parry Heide, Madison Trust for Historic Preservation, Sue Moen, Mount Horeb Area Chamber of Commerce, TravelWisconsin.com, Robert M. Wydra, ZDA Inc.
advertising director Amy S. Johnson
ajohnson@madisonoriginalsmagazine.com
(800) 575-8757x105
advertising coordinator Mike Connell (800) 575-8757
administration Jennifer Baird Lori Czajka Rose Lee Evelyn Mattison Krystle Naab
vol. 39
including From the Editor................................. 4 Contest Information....................... 46 Contest Winners............................. 46 The Changing Landscape of Wine....44
14 South Artists.....................................................6 Anthology..........................................................35 Banzo.................................................................45 Bavaria Sausage...............................................12 Bike the Barns 2014............................................43 Bonfyre American Grille....................................30 Chad’s Carpentry.............................................19 Chocolate Shoppe Ice Cream........................24 Coachman’s Golf Resort..................................18 Daisy Cafe & Cupcakery..................................37 Dane Buy Local.................................................32 Delaney’s...........................................................41 Dobhan Restaurant...........................................41 Douglas Art & Frame.........................................34 Fitchburg Center.................................................2 Forget Me Not Studio........................................14 Fraboni’s Italian Specialties & Deli...................44 Gayfeather Fabrics...........................................16 Greater Madison Chamber of Commerce.....10 Habitat ReStore.................................................34 Harvest...............................................................13 Hilldale Shopping Center....................................7 Ho-Chunk Gaming............................................17 Home Savings Bank...........................................33 Imperial Garden Chinese Restaurant..............29 jacs Dining and Tap House...............................31 Just In Time Refrigeration..................................15 Karen & Co./Sassafras........................................5 Kessenich’s Ltd....................................................8 Lidtke Motors.......................................................7 Little Luxuries......................................................35 Lombardino’s Italian Restaurant & Bar..............5 Lynn’s.................................................................37 Madison Opera.................................................11 Madison Originals..............................................47 Madison Taxi........................................................8 The Nitty Gritty...................................................23 Northside Farmers Market.................................26 Olbrich Botanical Gardens...............................37 The Old Fashioned Tavern & Restaurant............5 The Old Feed Mill Restaurant............................27 Playthings.................................................. 27 & 35 Quivey’s Grove..................................................45 Smoky’s..............................................................28 Sprecher’s Restaurant & Pub............................38 Stone Fence........................................................9 Tadsen Photography.........................................46 Terese Zache Designs........................................37 Tornado Steak House........................................40 Towns & Associates, Inc....................................21 Union Cab..........................................................33 University Book Store...........................................9 Wisconsin Milk Marketing Board.......................48 Wollersheim Winery...........................................15 Wonder Bar Steakhouse...................................43 ZDA, Inc..............................................................42
MadisonOriginalsMagazine.com
| 3
featuring:
Madison Originals Magazine exclusively promotes Madison Originals® restaurants in the dining portion of our publication. Madison Originals Magazine is published and owned by Towns & Associates, Inc. through a licensing agreement with Madison Originals®. The name “Madison Originals” is a registered trademark of Madison Originals®.
Watch for the next issue of Madison Originals Magazine November 2014.
additional copies? Madison Originals Magazine is available free at over 150 locations. If you would like a copy sent to you, please send mailing information and $3.00 (payable to Towns & Associates) for each magazine to Madison Originals Magazine, c/o Towns & Associates, Inc., 126 Water Street, Baraboo, WI 53913.
subscriptions
To purchase an annual subscription (4 issues), send mailing information and $12 (payable to Towns & Associates) to Madison Originals Magazine, c/o Towns & Associates, Inc., 126 Water Street, Baraboo, WI 53913. Or sign up for a FREE online subscription at madisonoriginalsmagazine.com.
comments?
We welcome your questions and comments. Please submit to Madison Originals Magazine, c/o Towns & Associates, Inc., 126 Water Street, Baraboo, WI 53913 or email ajohnson@madisonoriginalsmagazine.com.
advertise?
To place an advertisement, please call (800) 575-8757x105 or email ajohnson@madisonoriginalsmagazine.com.
all rights reserved. ©2014
No portion of this magazine may be reproduced without prior written permission by the publisher, Towns & Associates, Inc. Cover photo of Winter Caprese Salad taken by Eric Tadsen at Pizza Brutta. Photos on pages 3 and 4 taken by Eric Tadsen at the Northside Farmers Market. 4 | madison originals magazine
from the editor amy johnson A news/political journalist I enjoy had a very thoughtful segment. While he and his brother were traveling internationally, they were in a serious car accident. Each required surgery—his brother for a broken femur and he for a broken hip. He went on to explain the surgeries would not be possible in the country they were visiting, and that his family—his work family—without hesitation arranged for his and his brother’s return to the U.S. And not only would they return, but he to New York to a top surgical center and his brother to Boston to be near his family. The surgeries were successful, but recuperation was long. At the time of this writing, it was 10 weeks and counting; the journalist was re-learning to walk. The story was sad, but he did not share it for sympathy—he shared it to express gratitude. And his gratitude was strong. So much so that at several points during the segment he became noticeably choked up, something infrequently seen on air. He was grateful he and his brother were not hurt worse, and that no one else was hurt, even the intoxicated driver who hit them. He was grateful for the emergency team who diligently worked to free everyone in the wreckages, and the medical staff who tended them on the scene and the ride to additional care. For his work family, who upon notification quickly sprang into action to negotiate additional care and transportation, and for those who efficiently and safely transported them to their respective hospitals in the U.S., he was grateful. The nurses and doctors caring for him were outstanding. Having never spent time as a hospital patient, he was amazed at the effort staff put into patient care. For this, he was grateful. He spoke of one nurse in particular, Shannon. He explained that as an Irish-American growing up in Boston, he developed an interest in the ethnicity of names. Their first day together he asked Shannon how she came to have the Irish first name. She said her father was wounded in WWII and sent to a hospital in England. The nurses would not help him—they didn’t want to touch the black soldiers. Then an Irish nurse came along and took very good care of him. The nurse’s name: Shannon. Notably, the journalist’s nurse, Shannon, had similarly spent her life sharing healing and kindness with her patients. On his last day at the hospital, the journalist gratefully thanked Shannon, telling her that if he had another daughter, he, too, would name her Shannon. I so appreciate this story of gratitude that I want to express mine. For my family, friends, and those who entered my world through my work. For my office staff, writers, photographers, and graphic designers—your contributions are what make the magazine a success, and what brings readers back each issue. For our advertisers and editorial subjects, we include you because we think you’re great and want to share you with everyone. For our readers, without you appreciating and reading each issue, there would be no reason to continue. Thank you for telling us we’re doing a good job and caring enough to even give us suggestions. We publish this magazine for you and as our contribution to making our community even better!
MadisonOriginalsMagazine.com
| 5
dining
Pizza Brutta Local Pizza on a Mission By Jeanne Carpenter
At Pizza Brutta on Monroe Street in Madison, owners Derek and Darcy Lee are on a mission to create and support a more sustainable food system by making hand-made Neapolitan style pizza from local, organic ingredients. And to do that, they will likely never make a perfect-looking pizza. “There’s an old saying that you should never trust a perfectly round pizza. That’s Pizza Brutta in a nutshell,” says owner Derek Lee. “You’re never going to get a pizza here that looks like it came out of a machine, because it didn’t. We make and stretch the dough by hand, and source only the best local ingredients for toppings. Our pizza is funky and beautiful. It may also be a little charred from the wood-fired oven, but frankly, that’s what makes it interesting.” Pizza Brutta has graced the space at 1805 Monroe Street since 2006. A Hansel and Gretel iron door gate greets customers, followed by a cozy dining room with wooden booths, tables, and chairs. Black and white art prints don the 6 | madison originals magazine
walls, along with an eclectic collection of framed posters from the Lees’ living room. The restaurant is “fast casual,” meaning customers order and pay at the register, with food delivered to tables by friendly staff. It’s a welcoming, warm, yet efficient style of dining perfect for a busy lunch crowd or weekend date night. Wood-fired Neapolitan pizza is the restaurant’s signature dish. A huge brick oven anchors the back of the restaurant, and Derek has done a remarkable job of recreating an authentic Neapolitan pizza made from flour, water, sea salt, yeast, crushed tomatoes, virgin olive oil, and fresh mozzarella. Customers may choose from Pizza Rosso, with base ingredients organic tomatoes, house-made fresh mozzarella, olive oil and sea salt—think classic Margherita pizza, or Pizza Bianco, which starts with an olive oil base and sea salt, with different toppings and variations available. Sandwiches made with organic focaccia rounds baked in the restaurant’s wood
Nostrano Pizza | Roasted Beet Salad
oven, as well as an impressive offering of salads, are also available. While Neapolitan-style pizza is not new to Madison, Derek’s style and approach is. Authentic Neapolitan pizza would source ingredients from the Campania region of Italy. Derek, however, gets the same ingredients locally, creating a local dish crafted from a local foodshed. “Let’s be real, the only people making Neapolitan pizza are in Naples,” Derek says. “What we do here is a
representation of that tradition. In Campania, the miller is right in town, the tomatoes are grown in the shadow of Mount Vesuvius, and the cheese is local. Here, we get as many of the ingredients as we can locally, and source certified organic flour from North Dakota. Our intention is to make the best Neapolitan style pizza we can on this soil while strengthening the local food system and community in the process.” A former farm kid, Derek was raised on a wheat farm in North Dakota. His
Experience the many flavors
of Hilldale.
Your Westside shopping and dining destination with over 14 EXCITING RESTAURANTS, CAFES & GOURMET SHOPS; serving a variety of local and international culinary delights.
HOURS: MONDAY – SATURDAY: 10 A.M.– 9 P.M. SUNDAY: 11 A.M.– 6 P.M.
WWW.HILLDALE.COM 702 N. MIDVALE BLVD.
MadisonOriginalsMagazine.com
| 7
Margherita Pizza
uncle and cousin still farm the land, and Derek helped harvest wheat during a visit last fall. “Just as the pizza maker in Campania is responsible to his community, I’m responsible to my uncle and cousin. When I’m sitting in their house, and they ask me about my pizza, I can’t tell them I buy my flour in Italy. They’re out there in the weather year after year, risking everything. I have a duty to buy American flour.”
House-Made Rustic Loaves
8 | madison originals magazine
That sense of responsibility to purchasing American and local ingredients extends to the Madison community. Pizza Brutta’s fresh mozzarella is made from Wisconsin curd, which Derek mixes with hot water and sea salt to hand stretch into fresh mozzarella balls for pizza toppings. Likewise, when in season, produce is purchased from Shooting Star Farm
in Mineral Point, Harmony Valley in Viroqua, and Vitruvian Farms in McFarland. Prosciutto comes from La Quercia in Norwalk, Iowa. In Italy, professionals who manage wood ovens and make pizza are called “pizzaiolos.” At Pizza Brutta, Derek is the resident master pizzaiolo, and is certified by the Verace Pizza Napoletana. It’s a far cry from his first job out of college, working in the North Dakota office of Senator Byron Dorgan, where he aspired to work on agricultural issues. In 1997, he moved to Wisconsin because of its rich tradition of progressive agriculture to take a job at the Michael Fields Institute in East Troy, working to help small farmers, writing grants, and establishing an institutional local food purchasing system. He later moved to Organic Valley, where he
worked as the vice president of meat sales, and was the national salesman for the foodservice division. It was during his traveling years at Organic Valley where he was always on the road, that he found himself eating dinner in a different city every night. He started seeking out local wood-fired pizza places in each city. Eventually, he became a resident expert on the best places to eat Neapolitan style pizza in Los Angeles, New York, and the Pacific Northwest. During his vacation time at Organic Valley, he trained at a restaurant in Los Angeles and became certified as a pizzaiolo. “It was a way for me to marry my interest in pizza with my passion in local and sustainable agriculture,” Derek says.
In 2006, Derek and Darcy Lee opened Pizza Brutta, where they are still passionate about good food and supporting their local community. You can find them at the restaurant most every day. Pizza Brutta is open daily 11:00 a.m. to 9:00 p.m. On Friday and Saturday, the restaurant is open until 10:00 p.m.
Pizza Brutta 1805 Monroe Street Madison, WI 53711 (608) 257-2120 pizzabrutta.com
“I come from a long line of entrepreneurs,” Derek says. “I don’t march very well. I’m more interested in making a great product every day.” Jeanne Carpenter is a former farm girl turned freelance food writer, living in Oregon, Wisconsin.
MadisonOriginalsMagazine.com
| 9
or iginal landmark
Itinerant Origins
Itinerant Origins
“The congregation was begun in 1907, primarily by University of Wisconsin (UW) students, at a time when there were about 4,000 students on campus,” says Brad. “Most of the churches in the downtown area were ethnically oriented and had services primarily in a language other than English. We had traditionally been orientated in and around the campus for students, and then faculty and staff.”
Luther Memorial Church
By Erin Abler
It’s hard to miss the impressive structure that stands at 1021 University Avenue. Even if they’ve never stepped foot inside it, thousands of University of Wisconsin students, faculty, and staff— not to mention other regional residents— know Luther Memorial Church from the familiar paths they tread nearby in the heart of the downtown campus area. One of Madison’s most recently
anointed historic landmarks, the towering Neo-Gothic church has stood as a beacon to the university and surrounding community since its construction was completed in 1923.1 To explore the history of both the building and its congregation, we spoke with Brad Pohlman, Associate Pastor at Luther Memorial.
Business. Community. Leadership. greatermadisonchamber.com 10 | m a d i s o n o r i g i n a l s m a g a z i n e
(608) 256-8348
Chartered as Holy Trinity Lutheran Church, the congregation leased the former Gates of Heaven Synagogue for weekly services until 1915, when they moved into a newly built chapel at 626 University Avenue.2 At the time, theirs were the only worship services in Madison being conducted entirely in English. To accommodate the congregation’s continued growth, in 1920 Luther Memorial commissioned Claude and Starck to architect a new church on the 1000 block of University Ave.3 Dedicated in October 1923, the current Luther Memorial Church has served a thriving congregation ever since.4
Church, State, and Recreation
Church, State, and Recreation
“Originally the church was able to seat 1,000 people, with 600 students, faculty, and staff on any given Sunday,” says Brad. “The congregation saw this relationship [with the UW] being sort of how Rockefeller Chapel works with the University of Chicago, even though the university was never connected with funding in that sense. They saw [the church] functioning within the life of the [university] community, even though it’s a public university. It’s kind of an odd marriage. We still have a strong university presence, even though the congregation now has people from all over the county.” The church’s use as a community resource compelled its early stewards to build in some unusual features. “There used to be a gym and shower facilities, kind of a club thing,” says Brad. “I’m assuming they were included because there were a shortage of recreational
facilities on campus, and were later removed because they got old and no longer carried the same sort of priority for the congregation.”
Blended Ingenuity
Blended Ingenuity
As we continue talking, it starts to become clear that unlikely convergences are something of a hallmark for Luther Memorial Church. “It was built in 1923, primarily by people in their 20s and 30s,” says Brad. “These 20- and 30-somethings had a grand vision. It has strong Neo-Gothic elements. There are three balconies and three pipe organs. The tapestries, stained glass, and stencil work were all commissioned by one person at one time, so it has kind of a consistent artistic style. “It’s a Gothic style, but because Claude and Starck were influenced by the Arts and Crafts style, it’s rather unique—a Gothic building with Arts and Crafts style. Those low lines, human scale, and earthy color [of Arts and Crafts architecture]—well, Gothic seems to be
just almost the opposite of that, but I think Claude and Starck did a good job of fusing those things together.” Luther Memorial’s interior bears some unusual characteristics, presumably implemented to save money during construction. “If you look up at the ceiling, you see it’s all wood beams,” Brad says. “But many of the beams are actually steel painted to look like wood. The steel was so much cheaper and more durable in the long term that they used it instead. There’s a number of oddities. We have some pieces that look like wood carvings but are made of plaster—strange things like that.”
A Space That Tells a Story
A Space That Tells a Story
Quirks and all, Luther Memorial Church members relate strongly to the building as the home of their faith community. “For any congregation, people do over time have an affection for the place where they find themselves,” says Brad. “Yet we’re a little unique in the beauty of the space, the acoustics of the space,
MadisonOriginalsMagazine.com
| 11
emotionally connective power. “Because it’s in a cross-shaped form, because it’s got strong Gothic elements, the space does tell, in a physical way, the story the church is trying to tell: who Jesus is, or the relationship of humankind to God,” Brad says. “All the tapestries, they tell a story. Modern architecture doesn’t always tell a story. It’s just like with an old house—it kind of tells a story about how people used to live. I think it’s a city landmark because there aren’t other buildings like it. Also, as a historic place, certainly any number of people who are well known will have come through it.” Testament to Luther Memorial’s firmness—both in physical structure and human mettle—the building has withstood tests of time beyond simple wear and tear. “When the depression happened, the congregation almost went bankrupt,” says Brad. “The national church bought the mortgage from the bank and then sold it back to the church.” The church was also damaged by the Sterling Hall bombing on August 24, 1970. Noting damage sustained by stained glass windows from the blast, Brad points out that these events are just as much a part of the church as its limestone masonry. “They’re a mark of the current congregation’s history and the memories of the living members.” the grandeur. The space itself is a kind of evangelist, because people come into the building because of the building. They come in because we leave the door open all the time, and they find that solace just in the space. The space does
12 | m a d i s o n o r i g i n a l s m a g a z i n e
something for people. I think that’s why people come from all over the county to be here.” Form, faith, history, and fittings all contribute to Luther Memorial’s
Serving the Community
Serving the Community
Luther Memorial continues to foster both fresh connections and strong traditions in its extended community. “We have hosted the UW winter concert coming up on 50 years now,” says Brad. “In music and concerts, that’s the one area where Luther Memorial has maintained a connection with the university. Back in the ’20s and ’30s, the music faculty might have been members—for example, the choir director was in the faculty. To this day we have a strong connection with music.” In addition to holding a major annual concert every December, the church hosts other concerts and events throughout the year. “Because of the grand acoustical qualities, it’s a nice space,” says Brad. “Big choirs
come through when they’re touring. We probably host 10 to 15 events a year. The other thing we host a lot of is weddings—about 20 a year. The vast majority of them will be UW alums. They met on campus, so they want to get married on campus and have their reception on the terrace, and we’re all in the same area, so it’s convenient.”
Luther Memorial offers architectural tours to the public and free organ concerts on Wednesdays throughout the school term. They both hold and host concerts throughout the year. Visit luthermem.org to learn more. Erin Abler is a Wisconsin native and graduate of the University of Wisconsin-Madison. She divides her time between online content strategy, information architecture, and freelance writing.
With any luck, some of those visitors and some of those marriages will bring about new Madison residents, new church members, and new participants in the UW community—the better to build a shared future for all involved.
Photographs provided by the Madison Trust for Historic Preservation.
Top 20 Chefs of the Midwest -James Beard Foundation Top Farm-to-Table Restaurants -Gourmet Magazine, 2008 Top 20 Restaurants in the U.S.A. -Organic Style Magazine
1 Tipler, Gary. (2011, May). City of Madison Landmarks Commission. Landmarks and Landmark Sites Nomination Form, p. 3. For 1021 University Avenue. cityofmadison.com/planning/landmark/ nominations/179_1021UniversityAvenue.pdf 2 Designed by renowned Madison architects Claude and Starck, the chapel framework still stands, now home to the Church Key Bar.
3 Tipler, Gary. (2011, May). City of Madison Landmarks Commission. Landmarks and Landmark Sites Nomination Form, p. 9. For 1021 University Avenue. cityofmadison.com/planning/landmark/ nominations/179_1021UniversityAvenue. pdf 4
Ibid., p. 10.
Madison’s Must-Visit Restaurant -New York Times Magazine
Harvest Restaurant On the Capitol Square 21 North Pinckney St. 608-255-6075 www.harvest-restaurant.com
MadisonOriginalsMagazine.com
| 13
o ri g in al shopping
Forget Me Not Studio By Jill Carlson
Forget Me Not Studio is the place to find American and European-made tabletop items, gifts, linens, and more. Open since December 2012 on Monroe Street in Madison, owner/designer Beth Rhodehamel incorporates her creativity and design aesthetics—she enjoys working with color, patterns, and historic design.
14 | m a d i s o n o r i g i n a l s m a g a z i n e
Beth likes to support family-owned companies which have been in business for three or four generations. She works with 15 such factories in Europe and the United States for tabletop items and Belgium, France, and India for table linens. The store’s name signifies Beth’s desire for customers to remember these family-owned businesses, which have survived for generations, and also pays homage to the forget me not flower, which conveys color and nature.
just the right use for them. When Cindy brought them into Forget Me Not, Beth suggested turning the vases into lamps. Beth sent the vases to her “lamp guru” in Santa Barbara, California, and Cindy was thrilled with the result. “She stops in often and brings friends and family to check out the shop,” says Beth.
Beth offers design services and will visit clients’ homes to suggest colors and items to make a home come alive. She also offers custom lamp designs and creates custom paintings of furry things, including cats and dogs. Some of her paintings are for sale in the store. Cindy, one of Beth’s frequent customers, had two Oriental vases she moved from place to place for many years knowing that one day she would find
After graduating with a studio art major from Scripps College in Claremont, California, Beth worked at YM (Young Miss) magazine in Southern California. She next interned at the Smithsonian costume division in Washington D.C. Then a former coworker at YM hired her on the spot to be her assistant at Mademoiselle magazine in New York City. “You have to keep yourself open to things,” says Beth.
Beth’s creativity has taken her places she would not have imagined for herself. “I’m amazed at the things you can fall into when you’re not trying,” says Beth.
WOLLERSHEIM WINERY Prairie du Sac, Wisconsin
Named one of
“America’s Top 10 Winery Tours” by TripAdvisor
Open Year-round | Tours & Tastings Wine Garden | Historic Cave
7876 Hwy 188 Prairie du Sac, Wisconsin 1-800-VIP-WINE wollersheim.com |
During her time at Mademoiselle, Beth sketched footwear designs as a hobby. One of Beth’s friends worked at Vogue and shared Beth’s footwear designs with designer Tom Ford of Gucci at a dinner party. Beth didn’t know her footwear designs had been shared with Tom until he called her to invite her to the Gucci offices to meet to discuss her design sketches. “We talked about a 1940s-era colored snakeskin pump design that I had sketched. Tom bought the design and based his next collection off of it using my idea of colored snakeskin,” explains Beth. The next stop on Beth’s design voyage was to design for the Donna Karan Collection Footwear line for two years. During her time at Donna Karan, Beth also freelanced as a designer for the United States Importers of Herend, a Hungary-based porcelain company, designing for the United States market. She ended up being offered a full-time job and stayed there for almost nine years.
When she traveled to Hungary to work at the Herend factory, Beth collected business cards at tradeshows in Germany and Italy, and visited the family-owned factories, many of which she now orders from to stock Forget Me Not Studio. She has developed a rapport with the families, and is saddened when a factory closes. When Beth and her husband Nick moved to Madison in 2000, Beth worked at Lands’ End in Dodgeville designing footwear and accessories. “I like to say I designed from head to toe,” says Beth. After her son Henry was born in 2003, Beth became a stay-at-home mom. She designed and sold hand-screened textiles with a nod to historic designs. Beth has some of the textiles she designed for sale at Forget Me Not Studio. Beth also refurbished chandeliers, some of which are for sale at a store in Santa Barbara, California. One chandelier was for a restaurant whose logo was a mushroom design. Beth designed a botanical mushroom for the restaurant logo and replaced the old prisms on a
MadisonOriginalsMagazine.com
| 15
Embellishments galore! There’s a lot to love at Gayfeather besides fabric. Come browse our buttons, trims and so much more.
1521 Williamson Street on Madison’s East Side T-Th 11-7, Fri 11-6, Sat 10-5 Closed Sundays through Labor Day. 608-294-7436 gayfeatherfabrics@att.net Fine and interesting fabric, patterns and sewing supplies.
16 | m a d i s o n o r i g i n a l s m a g a z i n e
chandelier with mushroom-shaped prisms, which she had made from her logo design.
pepper shakers so they are kissing; Henry turns them so they are facing away from each other.
Daughter Eliza was born in 2007. Both Henry and Eliza help out in the store. Eliza likes to turn the animal salt and
Beth says she chose to open her shop in the Monroe Street neighborhood because of the older homes and because
it’s a great neighborhood. “My customers are really nice people who enjoy great design.” Beth relayed the story of a customer who suggested that the Rooster and Hen pattern of dinnerware carried at Forget Me Not Studio was a reproduction rather than the original as her grandmother had a set with the family names painted on the coffee cups. Beth explained to the customer that the hand-painted china pattern originated in Germany in 1794 and that the china sold in her shop was purchased directly from the Zeller Keramik factory. Names were painted on the cups when the china was purchased from the vendor. Knowing the history of the factory she purchases from helps Beth to share the history of china patterns with her customers. Motivated by doing things she finds interesting, Beth likes to be busy and doesn’t like not having things to work on. The shop is merchandised by category and tables are set to show how patterns and linens can be mixed and coordinated. Well-lit and easy to shop, Forget Me Not Studio is a very inviting place to shop.
OVER 1,100 SLOT MACHINES | CASUAL DINING REWARDS CLUB | FAST PACE POKER ROOM OPEN 24 HOURS | WELCOMES 18+
Beth says she likes running her own shop and being able to make her own decisions. “People feel happy here, and that’s important to me.”
Your Ticket to More Jill Carlson is a Madison-based freelance writer who enjoys writing about the business owners, artists, and interesting people who represent the local flavor of Madison.
4002 EVAN ACRES RD. MADISON, WI 53718 | 608.223.9576 WWW.HO-CHUNKGAMING.COM/MADISON
MadisonOriginalsMagazine.com
| 17
dining
Come for the Golf, Stay for the Food. By Jeanne Carpenter Walking into the dining room at Coachman’s Golf Resort in rural Edgerton may be proof that time travel really does exist. More than 50 years after its humble beginnings in the middle of what was once a corn field, this family-
owned resort restaurant is still supper club cool, boasting prime-rib Saturdays, fish fry Fridays, and made-from-scratch house bread. It’s the kind of place where one goes to forget fast food and chain restaurants, and to appreciate the time
it takes an executive chef to prepare a pot roast with real mashed potatoes and candied pecan carrots. “We like to say people come for the golf, but stay for the food,” says co-owner Lydia Moore, who with her nephew, Christopher Johnson, manages the restaurant. “There aren’t too many family-owned places like ours left—a full resort with golf course, hotel, and restaurant. We’re proud to have kept the family tradition going.” With her brother, Mark Johnson, Lydia is second-generation co-owner of Coachman’s, but third-generation in the hospitality business. Her parents, Eldon and Nira Johnson, started Coachman’s in 1962 on the same property as her grandparents’ The Curve Tavern. In
18 | m a d i s o n o r i g i n a l s m a g a z i n e
fact, the first menu of her grandparents’ tavern is framed and on display in the lobby of today’s restaurant, along with shag carpet memory-invoking Coachman’s menus from the 1970s, when the restaurant was known for its
seafood buffet and super-sized salad bar. Both trademarks are long gone—a sign of the times—but in their stead is a seasonal menu stocked with local ingredients and made-from-scratch cooking.
Barbeque Pork Bun
MadisonOriginalsMagazine.com
| 19
Inside, Coachman’s can seat 300 people, but often serves more than 700 with its famous buffets on holidays such as Easter and Mother’s Day, as well as its regular Sunday Brunch. The resort is also a popular wedding and specialevent location, with a new outdoor pavilion constructed this spring. It’s available to seat more than 400 people for receptions and parties.
Roasted Garlic Stuffed Burger
“Hosting everything in one place— the wedding ceremony, reception, and evening dance—is becoming more popular,” Lydia says. “We’re excited about our new outdoor pavilion giving guests even more options for their special events.” Coachman’s Golf Resort includes a 27hole golf course and 61-unit motel, but the restaurant is the resort’s hallmark, located just off U.S. Highway 51 and Interstate 90. It draws both locals and loyal customers who often drive from Chicago to experience good food in an English countryside setting.
Beet Caprese Salad
Leading the kitchen team is executive chef Joshua Ciafullo, who was born and raised in New Jersey with 12 brothers and sisters. Joshua first entered the kitchen as a kid, mostly in an effort to get first chance at dinner, and later began regularly helping his mother prepare meals. He got serious about cooking when he moved to Madison in 2004, when in an effort to impress his future wife on a date, he cooked an elaborate dinner for her and her roommates. Meeting his wife led him to meet a friend who worked in the kitchen at the Marriott in Madison, and who encouraged Joshua to apply for a job. He went on to work at the Marriott from summer 2006 to spring 2011, starting off as a line cook and working his way up to lead cook and eventually, sous chef. On his 29th birthday, during a visit to family in New Jersey, he got a call from Coachman’s Golf Resort asking if he’d be interested in interviewing for the Executive Chef job.
Beef Tenderloin Medallions
20 | m a d i s o n o r i g i n a l s m a g a z i n e
“Now I’ve been there since Easter of 2011,” Joshua says. “The best part is that I’m able to create my own dishes and decide what to put on the menus.”
Joshua’s menu is seasonal, as Coachman’s Golf Resort is open midMarch through the end of December for lunch and dinner. He’s been careful to keep several of the restaurant’s signature dishes, but in the process, has made them his own. For example, what was for years the Pecan Walleye has taken a more modern twist under Joshua’s tutelage, transforming into Pretzel Walleye, a 9-oz. piece of deep-fried fish coated with pretzel crumbs, served with bacon brandy honey mustard tartar and pilaf rice. All entrées, including steaks, chicken, and seafood, are served with house bread and either homemade soup or a fresh spring salad. Additional sides, such as bacon butter green beans, house fries, and white bean ragout, are available a la carte. The menu also includes several entrée salads, including seasonal specialties, such as the Beet Caprese. Ever popular Chopped Cobb and Chef Caesar salads are almost always available. Joshua has also added several appetizers to the menu, including his signature Coconut Shrimp. Eight large tiger shrimp are coated with a blend of coconut and panko crumbs, fried, and then served with curry cream sauce and grilled lemon. “Chef Josh’s Coconut Shrimp has become one of our most popular items,” Lydia says. “We’re never going to be able to take it off the menu—people just go wild for it. We’ve been more than happy to give him the freedom to create new items, because we know creative chefs don’t stay happy cooking the same food every day.” With a menu that changes seasonally and filled with fusion cooking highlighting Italian, Cajun, and Southern styles, Coachman’s Golf Resort continues to offer both favorite signature dishes and new and interesting specials. Jeanne Carpenter is a former farm girl turned freelance food writer, living in Oregon, Wisconsin.
MadisonOriginalsMagazine.com
| 21
o r iginal service
If You Dream It, You Can Do It: The Media Lab at Central Library By Erin Abler
Can you remember at least one cartoon or stop-motion film you loved and looked forward to watching? For some of us, that love becomes a lifelong interest in storytelling, pursued professionally through the creative media of film and audio. For others it may become an avocation. Perhaps you’ve wondered if you could make your own video— something with the potential to go viral on YouTube. Or maybe you’re curious about how the heck a video game gets designed. If any of these apply, you should make your way to the Madison Public Library (MPL) Media Lab as soon as you can. Located in Central Library, the Media Lab at the Bubbler fosters creative exploration, supporting the efforts and imaginations of anyone willing to work with the tools. Without Nate Clark, Media Lab Coordinator at MPL, the Media Lab 22 | m a d i s o n o r i g i n a l s m a g a z i n e
might never have come to exist. Originally from Dayton, Ohio, Nate decided to travel afield when he realized he wanted a career he enjoyed more than the work he was doing. After considering media programs in California and Florida, he ultimately decided on the Madison Media Institute. A game designer by trade, Nate’s expertise also spans animation, editing, digital art, and filmmaking. About two years ago, he had just come off a major contract for a studio and was looking for work when he got three big phone calls in one day. One of those was from MPL, which was looking for someone to teach stop-motion animation to school students.
Taken by the idea of sharing his knowledge with students, Nate accepted MPL’s offer. He was able to obtain portable animation stations, each of which consists of an iPad mounted on a swivel arm, with a grant from the Irwin A. and Robert D. Goodman Foundation. “We did that for 6–9 months with Madison Park students over on Park Street,” says Nate. “But we thought there’s so much more we could be doing: game design, audio, film.”
There’s so much more we could be doing: game design, audio, film…
Nate quickly realized the library’s traveling media instruction could expand further within the context of MPL’s Bubbler Program. “You look at the Bubbler Room, it’s a makerspace— everything from woodworking to cheese
and beermaking is going on there.” As a counterpart to these physically tangible projects, the Media Lab would become a complement to existing programming. “I look at the Bubbler program overall like an umbrella for other programs,” Nate says. “It’s telling, teaching, showing people they don’t have to just consume knowledge; you can produce that knowledge. We’re the digital setting. In here we’re teaching filmmaking, digital art creation—things you can’t really touch. I can’t hug a song. But we can teach you how it’s made and how to make it in this room.” The Media Lab was an immediate hit, encouraging the expansion of its programming, technical sophistication, and reach. “The programs are not just for folks who don’t know anything or want to do really complex things,” explains Nate. “In our 3D worldMadisonOriginalsMagazine.com
| 23
building class, we get 15–20 people a night for that. On Monday evenings, we teach audio engineering. We have an actual vocal booth with audio recording equipment. We have the pro tools, so you can produce your own song or album if you want. I can have some nights where I have five teens, five adults, other nights nothing but 10-year-olds. Some people aren’t comfortable with iPads, Macs, etc., and that’s okay; we’re here to help you move past that. It’s gonna take a little more work and time and patience, but we can help you do it.” Not only are the Media Lab programs well-attended, they also attract a range of participants. “We have a Sunday open lab on stopmotion, geared toward younger kids, families. There are typically 40–50 people coming in. I love it—kids are coming in screaming about Gumby and want to know how they can do that,” Nate laughs.
24 | m a d i s o n o r i g i n a l s m a g a z i n e
A critical component of the Media Lab’s success has been its volunteers, some of whom command a premium for related work in their lives outside the library. “I very carefully vet everyone who works in here,” says Nate. “We have nine volunteers who are the heart and soul of this lab. Without them, the lab would be open a lot less and be half as cool. Some of them are professional game designers or developers who are giving us their good time.”
from the very, very elementary level to the very top level. If you come in with your phone, we can use that. If you want to shoot using serious equipment, we have three high-end cameras. Even with the cutting edge, we try to keep it level for everyone. We’ll teach you how to set up a microphone or create a fully mastered, edited track.”
We have nine volunteers who are the heart and soul of this lab.
Nate and his team focus on a form of training that emphasizes versatile skill-building. “I want to focus on the technique, not the technology,” says Nate. “Because I have professionals in here teaching on professional equipment, we’re able to teach anything,
The wide range of abilities welcome at the Media Lab creates a unique offering in Madison’s digital media production community. While many Media Lab users come in with the goal of creating a one-time project, others get hooked. For the latter, the Media Lab can act as an educational stepping stone as much as a production resource. “We’re not replacing universities or educational institutions like that,” says Nate. “Those places are necessary, and within the industry there’s much more focus on the technique and technology. We’re more concerned with getting people to the point where they can create something and take it home. We’re not the steak dinner; we’re the appetizer to get them hungry for the full dinner. If this helps grow the industry we’re working in, more power to it.” That may very well be the case: Nate estimates that up to half of the Media Lab’s participants are interested in pursuing some level of formal education in the subject.
Of course, even those with deep background in the field can benefit from the creative environment fostered by the Media Lab. In fact, Nate finds that he continues to learn as well. “If I’m working on a freelance project on my own at home, I’m kind of on autopilot—but if you’re teaching it, you really have to slow down and think about it. And people ask great questions in here. They’ll say hey, how do I do this? And it might not be something we’ve ever done before. That makes us widen our boundaries.” The deep experience of the Media Lab’s staff also spans significant breadth, as evidenced by some of the volunteers who currently offer help in the lab. “All the staff here, except for myself, are volunteers,” says Nate. “We have a volunteer whose stage name is Rob DZ” (pronounced “DEEZ”). “He’s a wellknown hip-hop artist in the area who’s performed a lot, published albums— he once shared a stage with Eminem. Anyway, he wanted to learn how to edit videos, use Photoshop. [We] helped him produce his entire album. Now he wants to help other people learn as well.” Intrigued by this transition from lab user to lab mentor, we spoke with Rob DZ, whose passion about the Media Lab is palpable. “I been coming to the library for years, even before they renovated it,” says Rob. “I kind of knew about it. One of the artists-in-residence here, Victor, said you should go up there and check it out.
I managed to record five songs for the album so far. I also shot my first video, which I put on YouTube. I have a pretty good rapport in the city, but I never really had the social media connection I needed. This place has allowed me to do that. Now I’m going to add some album artwork to the recording. I can pretty much get the things I need, and this is an expensive business—being in music is not cheap. Having all that for free is a beautiful thing.
of paying it forward. I’m a pretty known musician in town and I know musicians that wanna do stuff. If I can help them out, it can alleviate stress for me for 20 or 30 minutes, just like staff do for me. Free knowledge, free information, free access. It seems natural.”
Free knowledge, free information, free access. It seems natural.
“The beauty of it is that you’re dealing with professionals who have years of expertise. I actually went to college for electronic media back in 2000, but the world of technology has changed dramatically in the last 14 years. The staff here, everyone is an expert in their field—they’ve worked with producers, designed state-of-theart, top-selling games. They’re cool about sharing their knowledge. This is empowering people with knowledge in a different way. It can be anything from a Photoshop project where you just wanna put some pictures on a DVD, to what I’m working on now. The staff make themselves accessible and teach people on a level where they’re like, okay, I get it.” So what made Rob decide to become a volunteer in the Media Lab? “I personally always believe in the theory
For Rob DZ—and probably many other Media Lab participants—the best part of the Media Lab is the independence it fosters. “I shot, edited, and published my video, and it got 450 hits with no promotion in a week,” says Rob. “That’s a very good feeling. Obviously the video’s good enough that people like it. For years I’ve had to wait on other people to help me do stuff. To be taught to do it myself, where I don’t really have to sit around and wait, now I feel I’ve been empowered to do this. That’s my joy. I walk in here with a smile on my face every day.” madisonbubbler.org/media-lab Erin Abler is a Wisconsin native and graduate of the University of Wisconsin-Madison. She divides her time between online content strategy, information architecture, and freelance writing. Photographs provided by Nate Clark.
MadisonOriginalsMagazine.com
| 25
ori gin al shopping
Northside Farmers Market lef By Holly W hitt
Celebrating its 10th anniversary season, Madison’s Northside Farmers Market (NFM) is a true neighborhood gem. It is a laid-back weekly gathering of food lovers and food producers who greet you with a smile and also perhaps, by name, even if you are visiting for the very first time. It is a place where enthusiasm for food and community is irrefutably contagious. The Northside Farmers Market offers the full Madison farmers’ market experience in a smaller, more hands-on setting. It is open Sundays from 8:30 a.m. to 12:30 p.m. in the parking lot of Northside
Town Center across from Warner Park. From May to October, a contingent of about 50 vendors offers market-goers a variety of locally produced goods— including fruits, vegetables, meats, cheese, baked goods, plants, crafts, and more. “The Northside Farmers Market is not just about food,” says Fiona Stoner, a Northside resident and NFM Treasurer. “It is a community experience—a place to meet people, eat good food, sit under a tent, and enjoy yourself.” Community is the core of the Northside Farmers Market. The market is overseen by a volunteer board of directors consisting of nine vendors and community members. Polly Reott, NFM President, happens to fall into both categories. As the owner of Polly Jane’s Pickles and Jams, Polly is both a vendor and volunteer, as well as a devoted Northside resident. Polly states, “I have been at all of Madison’s farmers’ markets, but the Northside Farmers Market is my favorite. There is something really special about it.” Adds Fiona, “Here, you can talk with your local farmers and have a conversation with them. That is something not always possible during the bustle of the Dane County Farmers’ Market.” It is true. As the largest producer-only farmers’ market in the country, the Dane County Farmers’ Market on the Capitol Square receives much of the
26 | m a d i s o n o r i g i n a l s m a g a z i n e
attention from local foodies and tourists. However, it is with the support of local neighborhood markets—including the Northside Farmers Market—that accessibility to fresh, healthy produce has been improved for Madison’s residents. Before the market opened in 2005, Madison’s Northside was considered a “food desert”—an urban neighborhood without ready access to fresh, affordable, and nutritious food. Attempts to open a co-op grocery store to remedy the issue failed so community members decided to open the Northside Farmers Market instead. Now, nearly ten years later, the area surrounding the market is no longer considered a food desert. “We believe neighborhood farmers’ markets are the best way to build community,” Fiona states. “Because of our location, neighborhood residents can access our market without a car—each week, many of them walk, bike, and get here on foot.” Food accessibility continues to be a key focus for the Northside Farmers Market. Last year, it was one of four Madison farmers’ markets to pilot the “MadMarket Double Dollars” program. This program allows SNAP (Supplemental Nutrition Assistance Program) participants to purchase goods at the market with tokens via Electronic Benefit Transfer (EBT). Each token is worth $2 and is
market, which she attributes to vendors being allowed full control over their stall. “As a vendor, I love that I have a say at the farmers’ market,” Polly says. “When I am at the market, my stall is my storefront for those four hours, and I am in complete control of it.” Catch the outdoor market before it closes on October 19 to visit with NFM vendors and take advantage of this season’s new arrivals. This year, locally raised chicken is back at the market along with new vendors selling homemade tacos and tamales. Other market highlights include goat meat, yarn, and wool from Yorkshire Rose Farm, as well as pastries from the People’s Bakery and gluten-free pastries from Auntie Pam’s Bakery.
used to pay vendors in lieu of cash. The program has garnered the support of the Community Action Coalition, Group Health Cooperative, Meriter, St. Mary’s, and UW Health. NFM also makes the extra effort to donate excess produce and foodstuffs to the nearby River Food Pantry. It helps them eliminate waste and assist in feeding the 600 families that rely on the pantry each week to eat. The Northside Farmers Market’s love for its community is reciprocal. The owners of Northside Town Center, Don and Dave Bruns, lend the strip mall’s parking lot free of charge and offer
free indoor space during the winter market. In return, the market helps pay it forward by hosting brunch benefits throughout the year for local non-profit organizations. Past beneficiaries have included the River Food Pantry and Domestic Abuse Intervention Services (DAIS). Events are usually accompanied by kid-friendly live music, as Polly encourages, “We want everyone to come and kick back.” Both Polly and Fiona have other ideas to further grow the Northside Farmers Market. One of those ideas is to offer a market community supported agriculture (CSA) share. It would be similar to a farm CSA share, but would include fruits, vegetables, and products from a variety of their market vendors. They would like to add more food carts as well as continue working with the City of Madison to find new ways to satisfy the growing needs of our increasingly food-savvy community.
“We are proud Madisonians who live in a great neighborhood that supports both a community- and vendor-run farmers’ market,” Polly says. “All we want you to do is show up and come as you are. We welcome everyone.” The Northside Farmers Market is located at 1865 Northport Drive, and is accessible on both the 21 / 22 bus routes, as well as via bicycle on the Sherman bike lane. Holly Whittlef is a freelance designer and writer who lives in Madison, and blogs about her love of good design and food at Hollis Anne.
Adding more vendors is also on the list. To attract a diverse clientele, the NFM board of directors closely curates the market’s selection of vendors. This helps ensure a good variety of options for customers without excessive duplication of goods. Polly asserts, “We don’t want to make it so farmers can’t make a living. We’re trying to build a sustainable, community-oriented market.” There is a waiting list for vendors to sell at the MadisonOriginalsMagazine.com
| 27
ori gin al art
Jack of Diamonds is a Hard Card to Play oil on panel, 30” x 60”
Kelli Hoppmann: Structured Storytelling Kelli Hoppmann has lived and worked in the Madison community for over 20 years. Characteristically fearless, she has had her hand in many ventures and projects. She is first and foremost an artist, diligently dedicating herself to her craft on a daily basis. Her saying “How hard can it be?” has led her to be a mom, dog lover, framer, landlord, loyal friend and confidant, writer, teacher, and a founding member of the now retired ArtBite group.
Kelli and I talk and laugh over coffee, tea, and pastries on several mornings to create this article. An avid reader with long-held fascination in human behavior and social constructs, Kelli is not only a considerate problem solver, she is also a fantastic storyteller. “I learned to tell stories from my dad,” she laughs, “I come from a long line of good storytellers. In a way, it’s not so much the story, as the telling. Art is a storytelling vehicle. I like the challenge
Sizzling Steaks Homemade Soups
A Family Business for over 50 years
3005 University Avenue •233-2120 Bar open 4pm • Dinner Served 5pm Closed Sundays & Holidays
www.smokysclub.com
Martini Bob’s Martini Club
From Steak & Hash-browns to Soups & Seafood, your hosts, Larry, Tom & Janet are committed to serving the finest quality, prepared to perfection. In addition to great food, Smoky’s is great fun. The atmosphere is delightfully tacky & cocktails, generous. Smoky’s was voted #1 steakhouse in the Midwest by Midwest Living magazine. All credit cards accepted. Call for reservations—608-233-2120.
28 | m a d i s o n o r i g i n a l s m a g a z i n e
Seafood
By Kay Myers
of telling a complete story in one frame. It’s tricky. When you look at the Renaissance or Medieval art or art from the Netherlands, it’s completely storytelling, because people were illiterate. This was how they communicated to the masses. At an opening once, someone told me they liked my paintings because they understood them, but couldn’t say what they meant. I thought that was pretty good. We were communicating without words. “My ideas come from figuring out social structures, like the ghost paintings I’ve been working on—they are based on Buddhist realms of hell, or realms of existence,” Kelli explains. “I’m obsessed with why bad behavior leads to unhappiness—bad behavior is bad because it makes you unhappy, not even because you’re hurting anyone else. In every religion and every culture, there are moral structures that tell you how to be a decent person. We have these structures so a) you don’t hurt other people and b) you don’t hurt yourself.” She smiles, “I watch people wrestle
“theI watch people and then I turn them into characters and put them into little paintings.
”
Hawks and Crows oil on panel, 8”x 40”
with this concept over and over and over. I wrestle with it! So my work, on personal and broad levels, is about our struggle with human nature and our consciousness. I watch the people and then I turn them into characters and put them into little paintings. Then people think, ‘I recognize those people!’ I think it has to be truthful though, it has to be honest.” The paintings Kelli creates are thoughtful, emotional, and layered with meaning. She depicts her characters at fancy parties, in pensive personal moments, and interacting in nature. These characters are always impeccably dressed and the clothing they wear helps to express both their social standing and their mood. “I think practically, if you make a painting and put people in modern clothes, it makes the story so timely, instead of timeless,” asserts Kelli. “I figured out I needed to find hairstyles and clothing that aren’t of a time period. I looked at high fashion—at Erté and Alexander McQueen—and I realized fashion also tells stories—that fashion
Voted Best in Madison for 31 years Private Party and Meeting Rooms for 20-100
238-6445
2039 Allen Blvd. Corner of University Ave., Middleton
www.imperialgarden.com
MadisonOriginalsMagazine.com
| 29
ADVERSARIES i oil on panel, 24”x 48”
can be a part of the storytelling—and I figured out how to depict these people so they are not specific to a certain time. Fashion became [and still is] another vehicle to help tell the story in each piece.” Kelli published a book of prose, Sorrow Tea, in 2011 to correlate with paintings she created for a solo art show at the Artisan Gallery in Paoli, Wisconsin, that directly illustrated the inner struggles of human life, and gave a more meaningful look at the pulse of her work. Sorrow Tea is thoughtfully written with each word expertly placed, proving Kelli can communicate with words, as well as pictures. Her hauntingly beautiful oil paintings suggest whimsy and grandeur on the surface, but continue to look and you will find the dark, struggling, and weary. Influenced by the seasons, Kelli’s work tends to reflect the death of winter and rebirth of spring, the warmth of summer and bold colors of fall. She is influenced by the world that surrounds her and reveals this world as she sees it one story at a time. 30 | m a d i s o n o r i g i n a l s m a g a z i n e
ADVERSARIES iii oil on panel, 24”x 48” Sorrow Tea—A Poem Rabbit poured tea gently into their cups. They drank to orphans, and to widows, and to soldiers, and to unexploded bombs.
Gallery in Paoli, Wisconsin or Gallery 360 in Minneapolis, Minnesota. Kelli’s newest body of work will be presented in a solo show at the Artisan Gallery opening Friday, September 12, 5:00 to 9:00 p.m. Work is also available for sale at kellihoppmann.com and etsy.com/ shop/KelHoppmann.
To coal miners, cotton pickers, ditch diggers, oil riggers, country singers and to work that won’t feed you, and to no work at all. They drank to lost loves, lost dogs, lost wallets and the relentless march of time. They drank down their tea, their cups filled with tears, and they drank again. To lands where nothing grows, and seas where nothings swims, and nobody cares.
Kay Myers is a local artist and freelance writer.
They sipped to the sick and the weak, and the privileged, and the blind, and to those who will not see, and to lonely nights. And when they were done, they were grateful for the cups that held their tea, and the color of the spring willow.
Kelli’s paintings (and prose) reflect where she finds the simple joys in life: the beauty in nature, the company of good friends, the rejuvenating effect of a walk with the dog, etc. “I make work because I like to make it,” Kelli tells me. “I want to see it and it is how I make sense of the world. It’s also a habit. If you want to be good at something, you have to practice. Then you just get into these habits. I get cranky when people don’t let me be in my studio. It’s a little bit of an addiction. I think it’s a personality trait that’s a flaw or a blessing. My work, painting, is why I get up in the morning. Everyone has to come to their own pattern. I’ve been in mine for a very long time.”
Our conversation lends itself to the plight of icebergs and glaciers. We discuss the rise of craft and the handmade in our current culture. We talk about the only constant in life: change. We come to an end, which is not really an end, because we will pick up the same conversations the next time we see one another. But Kelli says, “My hope is that after the apocalypse, when the survivors are digging through the rubble, one of them will find a painting of mine and say ‘This is beautiful. I’m going to keep this because it makes me happy.’” To invest in your own happiness by purchasing Kelli’s work, visit the Artisan MadisonOriginalsMagazine.com
| 31
o ri ginal service
Dane Buy Local Celebrating 10 Years
By Holly Whittlef
On its 10-year anniversary of celebrating “Friendly Faces, Neighborhood Places,” Dane Buy Local (DBL) is stronger than ever. With nearly 800 members, DBL is the largest buy local organization in the United States on a city or county scale— dedicated to building a sustainable and vital local economy in the Dane County and surrounding areas. Since 2004, DBL’s purple and yellow bag has been an iconic symbol for consumers looking to identify local businesses. The DBL logo is proudly displayed in the windows of shops, companies, and restaurants. It has been a helpful tool in promoting awareness of which area businesses are local to Dane and contiguous counties. “Madison and surrounding communities get it. The people understand and make the connection to buying local,” says Colin Murray, Executive Director of DBL. “That’s why I believe we are one of the top buy local organizations in the country.” With four employees on staff, DBL is a membership organization that 32 | m a d i s o n o r i g i n a l s m a g a z i n e
operates similarly to that of a chamber of commerce. Members pay an annual fee to join. In return, the organization offers communications and marketing support, as well as hosts networking events and educational seminars for members. DBL is also on a continuous campaign to educate consumers on the benefits of spending their dollars with local businesses. Luckily, all their work seems to pay off. According to a 2014 survey by the Institute for Local SelfReliance, areas with a buy local program will, on average, see a two-fold increase in local business sales. It is hard to argue with the quantifiable impact spending dollars locally can have on communities. According to a Loyola University Study on Retail
Economics, $73 of every $100 dollars spent at local businesses stays in the area, compared with $43 of every $100 dollars at national businesses. While the definition of “local business” can vary, it is generally agreed that these businesses are privately held, not publicly traded entities whose owners have a controlling interest in and full autonomy over the company. Still, getting consumers to spend locally is not always an easy sell. Many people believe that buying local is more expensive. Colin asserts this claim is not always true, “We don’t want to make people feel guilty for not spending their dollars locally. All we ask is they give the little guys a chance, because they can and do compete with those on the national level.”
To become a member of DBL, businesses are required to fill out an online application. The process is designed to ensure participating businesses are truly local entities. Franchises and national chains are generally not accepted into DBL, but final decisions are made on a case-by-case basis. Because 75 percent of DBL members have five or less employees, the organization tries to keep dues as low as possible, working with businesses on payment plans, if needed. “We want all local businesses to have our support,” Colin says. “Money shouldn’t be an obstacle.”
MadisonOriginalsMagazine.com
| 33
DBL has undergone several transformations before becoming the organization it is today. Co-founded by Josie Pradella and Rick Brooks, DBL was created with the help of a Wisconsin Partners for Sustainability grant. The program’s aim was to help create a flourishing local economy by promoting businesses with independent ownership, small business practices and a strong sense of community. Just 20 people attended the first meeting. After just a few years, the success of the program was overwhelmingly evident: DBL was ready to be its own, standalone organization. For the first eight and a half years, DBL had no formal director. Colin, who has been involved with DBL since its inception, was named the organization’s official director (DBL’s second) in February 2013. He joined Lark Paulson, who had been hired as membership director several years prior.
Now, DBL is the area hub for local business activity. They host a variety of networking events, including a bi-monthly breakfast centered on educating members around various topics. Last fall, the breakfast explored issues related to the recently passed Affordable Care Act. Other topics have included social media. Monthly evening social events are also held—open to the public to attend. A full calendar of events can be found on DBL’s website. The winter holiday season remains the busiest time for DBL. Between November and December, the organization is heavily involved in promoting “Think Local First,” a seasonal program designed to urge shoppers to buy local during the busy holiday shopping season. Upwards of 100 businesses participate each year in urging consumers to shop local before national chains. This year, DBL also ran an Independents Week campaign during the July 4th holiday that celebrated entrepreneurism and community—hallmarks of the buy local movement. Today, Dane Buy Local continues to see growth in its membership. “Every year we grow,” Colin states. “We continue to see opportunities for economic development to build local business.” While Madison’s downtown State Street area used to be a large hub for independent local businesses, Colin sees that shifting toward the Monroe
34 | m a d i s o n o r i g i n a l s m a g a z i n e
Street and Atwood Avenue areas. “Even in Madison, we aren’t saturated yet.” DBL’s influence can also be felt in Sauk, Columbia, Dodge, Jefferson, Green, Iowa, and Rock counties. Colin says, “Many businesses are struggling, and we do what we can to help them. The more we can keep people thinking local, the greater the chances our area businesses have for success.” Holly Whittlef is a freelance designer and writer who lives in Madison, and blogs about her love of good design and food at Hollis Anne. Photography by Robert M. Wydra.
ReModel ReUse
ReStore
Give building materials a second life when you donate and shop.
restoredane.org Donation Hotline: 608.663.1191 for pick-up Odana Rd. 608.442.9919 & Cottage Grove Rd. 608.661.2813
Spotlight
little luxuries
Beautiful and unique accessories, jewelry and gifts for you, your loved ones, your best friend, and your home. littleluxuriesmadison.com
littleluxuries 230 State Street
â—?
608.255.7372
WOW!
We love the new WOW Mini’s! Designed for little hands and imaginative play, these vehicles are sure to entertain! Hilldale Shopping Center, 702 N. Midvale Blvd., Madison. (608) 233-2124. playthingstoystore.com
Anthology
Your source for Midwestern goods. T-shirts, onesies, pint glasses, postcards & prints. Also journals, greeting cards, decorative papers & rubber stamps. Featuring handmade items by over 100 artists & crafters. 218 State St., Madison. (608) 204-2644 www.anthology.typepad.com
MadisonOriginalsMagazine.com
| 35
Photograph provided by Parry Heide.
dining
Fall in Wisconsin is the perfect time to get outdoors to enjoy fresh air and family fun. Of course, a perfect outdoor day is even better when paired with a delicious local meal!
Far beyond crayons and kids’ menus, locally owned restaurants provide a great place for families to dine, offer support to their community, and enjoy delicious meals—many of which are
made from scratch using all-natural ingredients. Make the most of your family time this fall by enjoying your fresh air with a whole lot of fresh ingredients. Walk through Olbrich Gardens (3330 Atwood Avenue, Madison) to enjoy beautiful fall flowers and foliage. While in the neighborhood, dine at Daisy Cafe & Cupcakery (2827 Atwood Avenue, Madison) for seasonal, madefrom-scratch comfort food. Be sure to arrive before 5:00 p.m. to claim your cupcake—they sell out fast! Explore and play at the adventurous McKee Farms Park (2930 Chapel Valley Road, Fitchburg), and then take your pick from two nearby dining options.
36 | m a d i s o n o r i g i n a l s m a g a z i n e
Featuring Madison’s Own
Sept 26, 7-10 pm
WheelHouse
10 Bonfires • Microbrews • Good Food by Market St Diner Sponsors The Great Dane Brewing Co. / Madison Block & Stone
www.olbrich.org
Liliana’s, a semi-fine dining, New Orleans style restaurant (2951 Triverton Pike Drive, Fitchburg) features fresh and unique non-fried kids’ meals, each served with farm-fresh produce. And kids eat free on Sunday evenings. Nearby, The Roman Candle, a traditional pizzeria with fresh, new appeal (2685 Research Park Drive, Fitchburg), serves up delicious pizzas, pastas, soups, and salads. Your little one can also have fun in the indoor playroom while your pizza bakes. Enjoy new discoveries and play the day away at Madison Children’s Museum (100 N. Hamilton Street, Madison). Make your downtown Madison experience complete with a trip to Ian’s Pizza (319 N. Frances Street) for a slice of mac & cheese or buffalo chicken pizza. The Old Fashioned (23 N. Pinckney Street) has authentic Wisconsin fare, and Dotty
Dumpling’s Dowry (317 N. Frances Street) has one of the best burgers in town. Grab your bikes and hit the trails. Bike around Lake Monona and stop at Crema Cafe (4124 Monona Drive, Madison). In addition to local fare and fresh ingredients, Crema Cafe provides bags of pretend food and potato heads for kids to play with at their table, and organic lollipops for an after-lunch treat. Say hello to the animals at Madison’s free Henry Vilas Zoo (702 S. Randall Avenue) and visit Pizza Brutta (1805 Monroe Street, Madison) for wood-fired Neapolitan Pizzas, house-made fresh mozzarella, and locally sourced, organic ingredients. In addition to their pancetta and prosciutto, Pizza Brutta offers a wide variety of vegetarian pizzas, salads, and sandwiches for animal lovers.
Make every child’s dream come true with a trip to Ella’s Deli (2902 E. Washington Avenue, Madison). Surrounded by animated toys and wonders, there’s plenty to enjoy from this kosher deli and ice cream parlor. No visit is complete without a ride on Ella’s historic, outdoor carousel—a must-do before it closes for the winter. Dusty Rogers submitted this article on behalf of Madison Originals®. Dusty is a lifestyle blogger and lover of all things local. Visit her blog at All Things G&D (allthingsgd.com).
MadisonOriginalsMagazine.com
| 37
original travel
Photograph provided by Sue Moen.
Fall Festivals: Family Fun By Liz Wessel
GOLD
There are many fall festivals to visit all across the state from Door County to La Crosse, Bayfield to Monroe. Rather than feature just the biggest and most well-known festivals, the
Best Outdoor Dining
C’Mon By and Find Out Why We’re the BEST!
38 | m a d i s o n o r i g i n a l s m a g a z i n e
following sampling looks at festivals hosted by communities within easy reach of Madison and Dane County. They show off the character, heritage, and in some cases sense of humor of
Photograph provided by TravelWisconsin.com
Fall is without a doubt my favorite time of year. With warm days and cool nights and the bounty of the harvest, Wisconsin’s countryside calls out for touring with beautiful colors and fun celebrations.
the host communities. And of course a grilled brat and glass of beer or wine goes very well with any fall celebration. Gays Mills AppleApple Festival, Festival Gays Mills Gays Mills September 26–28 Gays Mills gaysmills.org/Apple_Festival.html September 26–28 gaysmills.org/Apple_Festival.html
You can also make a weekend out of it by staying at a nearby Bed and Breakfast or camp. Gays Mills lies between Wyalusing State Park on the Mississippi River and Wildcat Mountain State Park on the Kickapoo River, both great places to set up camp for the weekend. Oktoberfest, New Glarus Oktoberfest September 26–28 New Glarus Swisstown.com/festivals-2014 September 26–28 Grüezi! Swisstown.com/festivals-2014 OK, so you are not in Germany, but you can still get the Bavarian feel from a visit to Oktoberfest in New Glarus, our local little Switzerland. Oktoberfest originated in 1810 as a celebration of the Crown Prince Ludwig’s marriage to Princess Therese of Saxe-Hildburghausen. Today, travelers celebrate Oktoberfest around the world, including in Wisconsin.
New Glarus, settled over 150 years ago, celebrates Oktoberfest with a Swiss twist. New Glarus Brewing, along with the citizens and businesses of the village, pull out the stops for this event, which carries on late into the evening with food, beer, and live music.
Photograph provided by the Crawford County Independent, Gays Mills.
Gays Mills celebrates this long heritage with the Apple Festival, which is in its 56th year. Visit one of the orchards— some offer pick your own, some retail and wholesale apples, as well as other apple goodies. Look for anything apple from vendors around town and the flea market, especially apple fritters! And make sure to arrive early on Sunday to enjoy a pancake breakfast, and then set up a chair on Main Street to view the Apple Parade. And before you leave, make sure you take a picture with the giant apple in town.
Photograph provided by the Crawford County Independent, Gays Mills.
Tucked away in the driftless (unglaciated) area of Wisconsin lies Gays Mills. This community sits amid beautiful hills and next to the Kickapoo River. Apple growing started early in its history when local farmers discovered the surrounding hills offered great conditions. Today, seven major orchards and over 1,500 acres of apple orchard lie between Highway 61 to the east and Gays Mills. It’s no surprise that Gays Mills has been designated the apple capitol of Wisconsin.
For beer lovers, you will find New Glarus beers on tap. Don’t miss the ceremonial tapping of the first keg of Staghorn Oktoberfest beer from New Glarus Brewing on Friday night. Over the weekend, enjoy a tractor pull, live music under the festival tent, wagon rides, chainsaw carving, fondue sampling (remember Swiss, not German!) and other traditional food. For 2014, an Oktoberfest shuttle will operate from the parking lots at the schools on the south side of the village. For bike riders, New Glarus is on the Sugar River bike trail and a trail links the village with New Glarus Woods State Park only 2.4 miles away. MadisonOriginalsMagazine.com
| 39
of routes and distances for a noncompetitive tour with views of the marsh, birdlife, and fall colors. In addition to these activities, families can choose from a bed race, an ugly lamp contest, bean bag toss tourney, car show, special youth dance, wine tasting, fireworks, and more. In Mayville’s center, you will find food and entertainment throughout the weekend and an art and craft fair at River’s Edge Park Pavilion. The highlight at the end of the weekend is the Rock River Rubber Duck Race. Root for your duck or someone else’s as they float their way to the finish. Treat yourself and someone special to a stay at the Audubon Inn, which provides a central base for a full weekend of outdoor and festival activities. Or you can camp at the nearby Ledge County Park which straddles the Niagara Escarpment, a geologic formation extending from Niagara Falls to Wisconsin. FallFall Heritage Festival, Mount Horeb Heritage Festival 4–5 Mount October Horeb, October 4-5 trollway.com trollway.com
Photograph provided by Sue Moen.
Velkommen! The Norwegian heritage of Mount Horeb shines through in this fun and engaging local celebration. During the Fall Heritage Festival, Main Street, known as the Trollway, is closed and lined with food vendors, artisans, and of course trolls. The local shops, some of
Audubon Days Fall
Famous for Steaks
Home of the 20 oz. Bone-in Tenderloin • Friday Night—Fresh Pan-fried Perch • Saturday Night—Prime Rib • Sunday—Chicken Dinner Special • Late Night Bar Menu (Beginning at 10:00 p.m.)
OPEN DAILY
Bar Opens at 4:30—Dinner at 5:00
For Reservations Call: 256-3570 Entrances at
116 S. Hamilton & 115 W. Main Street
Audubon Days Fall Family Festival Family Festival Mayville Mayville, October October 3–5 3–5 audubondays.com audubondays.com Visit Audubon Days for wildlife viewing, outdoor recreation, and family fun. The 28th Audubon Days in Mayville is timed to coincide with the great fall migration. Take time during the festival to visit Horicon Marsh, one of nine National Wildlife Refuges in Wisconsin, and witness the migration. Or you can participate in a run/walk or one of the festival’s sponsored bike “rambles” through the surrounding countryside. Choose from a variety Photograph provided by Dodge County Pionier.
40 | m a d i s o n o r i g i n a l s m a g a z i n e
or camp and commute to Mount Horeb on the bike trail from Governor Dodge State Park or Brigham County Park. So jump in your car or on your bike and head out to these great autumn celebrations, many of which have been going on for over 25 years. Fall means family fun. Liz Wessel is the owner of Green Concierge Travel, which has information for honeymoons and other ecotravel at greenconciergetravel.com. Photograph provided by Mount Horeb Area Chamber of Commerce.
which offer traditional Norwegian items and gifts, open their doors for visitors, and the festive atmosphere pervades both inside and out. The festival also includes a farmers’ market, buggy rides, quilt show, Norwegian heritage demonstrations and the Sons of Norway Host Frokost, an authentic Norwegian fall breakfast. Lifesized carved trolls line historic Main Street, lending a sense of mischief and fun. Make sure to take a few pictures with your favorite troll along the way. Great food is accented by beer from The Grumpy Troll Brew Pub located just off Main Street. You can arrive via bike on the Military Ridge bike trail, which links to Madison, MadisonOriginalsMagazine.com
| 41
Dark as Night
o ri ginal home
Dark as Night Will anything grow Will anything grow under evergreens?
under evergreens?
e h C t a r n e op y d n U By Joan W. Ziegler
What, if anything, will grow under my trees? It depends. All trees compete mightily for available sunlight, moisture, and nutrients, but not all trees are created equal. The growing conditions under trees vary greatly. Oaks and other trees with tap roots and filtered shade patterns beneath their canopy share their space with a wide range of perennials and bulbs. Maples and similar trees with dense canopies and shallow fibrous root systems limit your plant palette. Black walnuts exude the toxin juglone into the soil to limit competition from other plants—that is a story for another day. Evergreens are even more challenging. For all trees, however, as you move away from the trunk and toward the outer edge of the canopy your choice for understory plants increases.
site planners landscape architects garden designers 831.5098 zdainc.com
42 | m a d i s o n o r i g i n a l s m a g a z i n e
Few plants thrive under the canopy of spruce, pine, arborvitae, and fir trees. Their conical form with wide-spreading lower limbs nearly reaching the ground cast a deep shadow on the understory. Even when evergreen trees are limbed up, many underplantings fail to thrive. Perhaps this is because their yearly needle drop creates an acid mulch beneath their canopy. This can be used to your advantage. Acid-loving shade plants such as rhododendron are happy growing in the fine needle mulch at the outer edge of pine trees. Wild ginger, lamium, bleeding hearts, and the tall white Canadian violets grow under spruce and pines. Hostas will grow under arborvitaes, but are miserable under pines. Remember, you can always enjoy the naturally weed-free needle mulch under evergreen trees, which unplanted has its own beauty. DeepShade Shade Deep Is there anything besides hostas I can Is there anything besides hostas plant under my Maple tree?
I can plant under my maple tree? Deep shade and shallow root systems make planting under maples and similar trees truly challenging. If you have tried planting under a maple, you know how hard it is to get a trowel in the soil, let alone a plant. The best way to deal with the dense maple root mat is to top-dress the planting area with 4–6” of good top soil and compost before you plant. This gives you soil to plant in and the plants a chance to establish before the maple’s surface roots grow back up to the top. Most flowers need light to bloom; our native maple woodland flowers and many other shade plants bloom in spring before trees are fully leafed out. Later, in the height of summer when flower color is hard to come by, leaves become the shade garden stars. Try interplanting native spring ephemerals with a variety of hostas and ferns. Their foliage emerges late in spring when the ephemerals begin to die back. Then add the contrasting foliage textures of amsonia, hellebores, and variegated Solomon’s seal to weave a lush tapestry of greens that will last through the growing season.
Part Shade Shade Part What flowers will grow What flowers will grow under my oak tree?
under my oak tree?
Under open canopy trees such as oaks, honey locust, ash, magnolias, cherries, and birch, sunlight filters through the leaves and patterns of light and dark shimmer across the ground throughout the day. Many plants are happy in this filtered light situation commonly referred to as part shade. Our native oak savannah plants such as cone flowers and black-eyed Susans will bloom, though less profusely, in part shade.
Some plant choices are limited not by lack of light, but by lack of moisture under the trees. Try planting the following drought-tolerant plants. For spring interest, plant bulbs along with pulmonaria, shooting stars, columbine, wood’s phlox, and bleeding hearts. Summer blooming plants include Iris, filipendula, geranium, Jacob’s ladder, lilies, and nepeta. Extend the bloom season into October with aconitum, sedum, and hosta “royal standard.” Gardening under the canopy where plants must compete with trees for moisture and light is challenging. Where growing grass is difficult, you can plant shade and drought-tolerant groundcovers such as vinca and pachysandra. With a little forethought, it is easy to have flowers blooming from spring to fall under open canopy trees. Selecting drought-tolerant plants adapted to your shade conditions can create a tapestry of burgundies, greens, blues, and gold leaves whose variation, form, and texture offer endless opportunities. Joan W. Ziegler is a horticulturist and garden designer for ZDA, Inc. Landscape Architecture, 4797 Capitol View Road, Middleton. Call (608) 831-5098 or visit zdainc.com. Photographs provided by ZDA, Inc.
Photo by Mallory Shotwell
A spectacular day of biking to Community Supported Agriculture (CSA) farms fueled by fresh gourmet food. Farm tours, SAG and on-bike support, & after ride celebration with live music. A most memorable day!
8th Annual
Bike the Barns, Sept. 14 Details at www.csacoalition.org bikethebarns@csacoalition.org (608) 226-0300
MadisonOriginalsMagazine.com
| 43
THE
Changing Landscape of WINE By Callie Steffen
Since 1971 Italian Specialties & Delicatessen FrabonisDeli.com Fraboni’s Regent Huge Deli Featuring Take-Out Dinners & Homemade Entrées —Try our housemade frozen pizzas—
• Lasagna & Mostaccioli • Spaghetti with Meatballs Cook with • Hot & Cold Sub Sandwiches the same ingredients • Deli Salads as the • Homemade Pasta Sauces • NEW Gluten-Free Pastas & Sauces Madison • Meatballs & Sausages (hot or mild) Originals! • NEW Turkey & Chicken Meatballs • Turkey & Chicken Sausage (hot or mild)
Imported Olives & Olive Oils, Tomato Products, Artisanal Pasta & Cheeses, Frozen Filled Pastas Only from Fraboni’s: For Over 60 Years… Our Original “Porketta” Roast
Two Great Locations! M-F 9-7; Sat 9-6; Sun 9-5
108 Owen Road • Monona 608-222-6632 M-F 9-7; Sat 9-5; Sun 11-4
822 Regent Street • Madison 608-256-0546
44 | m a d i s o n o r i g i n a l s m a g a z i n e
Ever sit around and wonder what the future will be like? I’m not talking about attending your granddaughter’s wedding future, but rather piloting around in a hover car world of let’s say the 24th century. Will wine as a beverage still exist? Will it have been condemned by the medical profession as an obstacle to the health of the human race? Or will global climate change reduce the number of vineyards so significantly that bottles of wine will become so rare that they are highly coveted, black-market items? Futuristic daydreaming aside, the viticultural world is truly in a state of continual evolution. Each year legislation is passed that defines new wine regions, and regulates what can and cannot be put inside wine bottles, as well as dictates what is required to be printed on the labels. Alcohol content continues to climb past 14%. Sadly, far too many winemakers today are sacrificing quality for quantity, cutting corners and choosing flashy labels instead of focusing on what’s inside the bottle. That being said, not all change
is bad—a great winemaker recognizes the need to embrace old traditions while combining modern techniques to create the finished product. Some of these changes are happening slowly. For example, how many French and Italian wineries can you name that switched from corks to screw caps? By contrast, it is difficult to find a New Zealand producer that is solely using traditional cork closures. Even though European and New World wine producers may have each adopted their own timeline of change, these estates and the importers and négociants that represent them are recognizing the need to stay on top of current trends and maintain up-to-date marketing strategies in order to compete in an increasingly competitive market. Wine in a box is about to give way to wine in a can—and who knows what’s in store next? The following wines are some of my current favorites and sure to win your heart as well.
2012 Farnese Fantini Montepulciano 2012 Farnese Fantini Montepulciano d’Abruzzo, Italy $9.99 d’Abruzzo, Italy $9.99 Looking for an inexpensive red that will please the masses? Look no further. This beauty is the perfect marriage between old world and new world styles of Italian wine. It is fruity enough to draw in those who usually drink domestic varietals while still possessing enough grippy texture and earthiness to win over the rustic wine lover. Flavors of blackberry, mulberry, cedar, and forest floor are layered together nicely, ending with lip-smacking acidity. Medium in body, this versatile red will marry well with a number of cuisines. 2011Chateau Chateaude deBon BonAmi Ami Bordeaux, Bordeaux, 2011 France $9.99 France $9.99 This graceful red is mostly Cabernet Sauvignon with a touch of Cabernet Franc and Merlot. To sum up this wine in one word: refined. Understated in style with subtle violet aromas and elements of wood smoke, currant, and red berry fruits. Wonderful depth of flavor and finely integrated tannins make this wine a fantastic value from a region not known to be pocketbook friendly. 20122012 Underwood Pinot Noir,Noir, Oregon Underwood Pinot $13.99 Oregon $13.99 Produced by Union Wine Company, this tasty red represents the new approach to winemaking. Barely a decade old, the talented young viticulturists at Union have three labels currently under production: Underwood, Kings Ridge, and Alchemist. Continually pushing the envelope, they have even released this very wine in a 12-ounce can form.1 While this aluminum version is not yet available in Wisconsin, the glass bottle version is undeniably tasty. It is a Pinot that is light on its feet with vibrant acidity and notes of cranberry, cinnamon, clove, dried cherry, and raspberry. Pretty and food friendly; what more can you ask for? 2011 LesLes Galets de Sauveterre, France 2011 Galets de Sauveterre, $13.99 France $13.99 Sublime with grilled meats, this intriguing Rhone blend is composed of Grenache, Syrah, Cinsault, and Counoise. Juicy black cherry, lavender,
thyme, and pepper form the core of this medium-bodied, spicy red blend. Sleek in style versus muscular, this wine from a well-established estate is certain to enhance almost anything placed on your harvest table.
2009 Ju. 2009Domaine DomaineMosse MosseMagic Magic of of Ju Ju Ju. France $23.99 France Rich, dense, and concentrated, this Chenin Blanc is an intense experience. Orange peel, clover honey, smoke, wet stone, and hazelnut notes all make an appearance in this tightly wound concoction. It presents more of a suggestion of sweetness than actual sweetness, and it continues to evolve in the glass throughout the evening. Organic producer Domaine Mosse is rapidly on its way to achieving cult status so don’t miss out on this seductive beauty. Callie Steffen is a Wine Specialist at Barriques Market. Union Wine Company. “The Underwood Pinot in a Can.” unionwinecompany.com/ our-wines/underwood, 2014.
1
MadisonOriginalsMagazine.com
| 45
CONTEST Win a $50 Madison Originals® Gift Certificate! Question: Which Madison Originals® restaurant owner’s first job was working in a North Dakota Senator’s office? Enter by submitting your answer to the above question online at MadisonOriginalsMagazine.com, or by mail with your name, mailing address, phone number, and email to: Madison Originals Magazine, c/o Towns & Associates, Inc. 126 Water Street Baraboo, WI 53913 All entries with the correct answer will be entered into a drawing for one of two $50 gift certificates. Contest deadline is September 15, 2014. Gift certificates will be honored at all current Madison Originals® member restaurants (subject to change).
Good Luck!
Winners Thank You to Everyone Who Entered Our Previous Contest. The answer to the question, “Which Madison Originals® restaurant owners also have a food cart in downtown Madison?” is Aaron Collins and Netalee Sheinman of Banzo. A $50 Madison Originals® Gift Certificate was given to each of our winners, Tom Teuber of Madison and Claire Kia of Middleton.
Congratulations!
46 | m a d i s o n o r i g i n a l s m a g a z i n e