Wisconsin Foodie - Season 1 (2010)

Travel to the northern tip of Wisconsin - Bayfield - to visit the Wild Rice restaurant and meet with owner Mary Rice and Chef Jim Webster, a James Beard-nominated chef. Host Kyle Cherek learns about their restaurant's philosophy and history.

Visit Capitol Square in downtown Madison, Wisconsin for a tour of the Dane County Farmers Market with L'Etoile Restaurant (and James Beard winning) Chef Tory Miller. Chef Miller introduces us to some of his favorite Wisconsin vendors at the market.

Visit the West Allis Farmers Market in West Allis, Wisconsin with Chef/Owner of Sanford restaurant Sandy D'Amato and his Chef de Cuisine Justin Aprahamian. With the bounty purchased at the market, host Kyle Cherek helps cook up lunch at the restaurant.

Travel to Belgium, Wisconsin to meet farmer Al Wyker of Lakeview Buffalo Farm. Al takes us on an adventure around his farm to feed the Bison. We also join Olympic Gold-Medal winner and Wisconsin native Garrett Weber-Gale at Bacchus restaurant in Milwaukee for an evening of celebration.

We get on our bikes and ride through Sheboygan and Ozaukee counties with Chef David Swanson. We tour several of his favorite farms: Jeff-Leen Farms, Wellspring Farms and Evergreen Lane Farm ending in a dinner shared by farmers and cyclists.

Join the Wisconsin Foodie crew on a visit to Urban Agriculture upstart Sweet Water Organic, an urban farm located in the Bay View neighborhood of Milwaukee, Wisconsin. Founder Jim Godsil gives us a tour and tells us about the past, present and future of Sweet Water Organics.

Travel north to Cornucopia, Wisconsin in Bayfield County to meet a family living off the grid and making Kim Chi. Jennifer and Andrew Sauter-Sargent run Spirit Creek Farm, a lacto-fermented foods company. They make small-batch fermented vegetable products from organic vegetables grown in Minnesota and Wisconsin.

Travel to Elkhart Lake and visit with Chef Lynn Chisholm of the Paddock Club. Chef Lynn tours though the Elkhart Lake Farmers Market and then walks us across the street to prepare lunch at her restaurant. We also visit the Osthoff Cooking school and the Lake Street Cafe.

Visit with local food icon Will Allen of Growing Power in Milwaukee, Wisconsin. Will gives us a tour of his farm which is the last remaining farm in the city and located in a food desert. We then follow a shipment of greens from Growing Power to Meritage restaurant in Wauwatosa where Chef Jan Kelly prepares a dish that incorporates the greens.

Travel to Platteville and tour BJB Cattle Company with Farmer Barry Brodbeck. Barry has partnered with the Strauss Veal Company to "free-raise" veal calves. We also meet the family behind Strauss veal and hear their philosophy behind "free-raised" veal. Later, we visit Bacchus restaurant in Milwaukee where Chef Adam Siegel is putting together an 8 course dinner that features "free-raised" veal.