Wisconsin Foodie - Season 10 (2020)

For more than 60 years, the Milwaukee restaurant Three Brothers has been serving up award-winning Serbian food. Co-owner and chef Milunka Radicevic invites host Luke Zahm to cook with her. Later, Luke continues his exploration of Serbian cuisine by stopping by Serbian Fest in Racine where a small, but devoted group of churchgoers proudly keep their heritage alive.

Join host Luke Zahm in Sheboygan to learn what makes Sheboygan's hard rolls so special. First, visit City Bakery to meet with Owner Rick Navis and help with his daily bake. Then, head to West Side Bakery to explore the history of hard rolls. Finally, Luke puts the product to the test, using local Miesfeld's brats.

Host Luke Zahm travels to Lombardino's in Madison to catch up with an old friend, Chef Patrick O'Halloran. Luke and Patrick jump into the kitchen to work on a dish for an upcoming event at Frank Lloyd Wright's Taliesin in Spring Green. Afterwards, Luke hits the road to visit Taliesin, where chef O'Halloran will be hosting a dinner on the property for 100 guests.

Meet Deer Creek Cheese owner Chris Gentine and learn how he collaborates with other cheese companies to create unique cheeses. Then, follow Chris to Henning's Wisconsin Cheese and watch how the infamous Rattlesnake cheese is made. Then, head to 3 Sheeps Brewing Company in Sheboygan to get a tour and tasting from owners Grant Pauly and James Owen.

Sap-Sap, meaning "Delicious Delicious" in the Lao language, is both a pop-up dinner series and brand of food products created by Alex Hanesakda. Alex, who was born in a refugee camp, is now responsible for one of the hottest dinner tickets in town. Chef Luke Zahm travels to Racine to meet Alex and his family as they prepare for their annual Lao BBQ dinner.

Luke heads to a family farm in Hixton, south of Osseo, that grows green in multiple ways. At the state-of-the-art Superior Fresh facility, president Brandon Gottsacker introduces Luke to new farming methods that produce high-quality organic greens and top-of-the-line Atlantic salmon that are economically and ecologically sound. The day ends with an in-depth taste test.

Autumn in the Driftless hills offers vivid colors and flavors. After Luke samples tacos at a music venue in Spring Green, he checks out Enos Farms' pig farm and their Harvest Moon farm dinner. On his way to dinner, he makes a brief stop at Meadowlark Organics and The Cider Farm to learn more about some of the local ingredients featured alongside Enos pork.

Chef Luke Zahm stops at the Delta Diner in Delta, Wisconsin to find out why owner Todd Bucher decided to open an old-school diner in the middle of the north woods. From there, Luke visits the Ashland Baking Company and the Sixth Street Market: two local food producers that work collaboratively with the Delta Diner to create mouth-watering meals.

A beautiful autumn day starts at Bonnie's Diner in Phillips, Wisconsin. Chef Luke Zahm meets local hunters Emily Lehl and Jacob Zueske for breakfast. Then, they take him hunting for grouse and woodcock. Luke ends the day with a special meal of hunter's stew and deep fried game bird made especially for Jacob and Emily.

Chef Luke Zahm visits Zócalo, a new food-truck park located in the Walker's Point neighborhood of Milwaukee, Wisconsin. Jesús González of Mazorca Tacos shows Luke how he and his mother use handmade tortillas and traditional fillings. Then, Luke travels to Milwaukee's east side to check out Crossroads Collective, a food hall filled with up-and-coming entrepreneurs.