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All of the best fall produce is starting to make an appearance. Plus tomatoes. Always tomatoes. wisconsinfromscratch.com/journal/2017/1…

Tonight's special: Pan Seared Whitefish with mussel succotash, broccoli rabe, ham, grilled bread, and chile oil

#Exlibras tonight madisonlibrary. Come support a good cause, eat wonderful food, drink great beer & bid on some very cool stuff.

Catch behind the scenes moments of our #ExLibris2017 prep over on our Instagram stories instagram.com/mplfoundation

Do you also dream of Brunch? Check us out for KOVAL Distillery Hangover Brunch on Sunday #reservationsrecommended instagram.com/p/BaAXhSiF7c6/

#ThankYou to everyone who supported our #ExLibris2017 & Afterword events this past Friday night. It was a spectacular night.

Our #Orecchiette celebrates the beautiful cruciferous vegetables of our region with broccoli & cauliflower #NationalPastaDay

"Connecting with smart, passionate and powerful women enriches my perspective," says #WomenUnited leader Maria Blet unitedway.co/2zyoo2L

#eatwisconsin x.com/saveurmag/stat…

Our weekend special features Alaskan Rockfish from Sea to Table x.com/sea2table/stat…

Phillip & John are joining jonnyhunter this Saturday at Hoyt Park for Picnic in the Park, tickets still available! isthmustickets.com/events/4647766…

We’re still going strong in the fall produce department. Here’s what we’re cooking this week: wisconsinfromscratch.com/journal/2017/1…

New aperitifs from St-Germain Liqueur RHINEHALL DISTILLERY and Pernod Ricard. Stay tuned!

Picnic in the Park at Hoyt Park with Madison Parks Foundation and jonnyhunter is only three days away! Also featuring Ruby Coffee Roasters coffee!

A prelude to the hustle and bustle of a Tuesday, and a reminder that we live in a beautiful place with days getting longer again.

What Grape Varieties make up a Bordeaux Blend? via Wine Folly 🍷🍇➡️bit.ly/2Eq4ubN

After a frigid weekend, fishing boats across the country are slowly creeping back out to sea as temperatures start to return to the double digits (finally!). But making your way back to the open ocean can be tough-- especially when your vessel is frozen at the dock...

Our choucroute garnie is back and better than ever. This year we made our own Toulouse sausage and boudin blanc, which we set over sauerkraut from Porchlight, Inc.

The Food + Farms Film Festival is tonight High Noon Saloon with many topics near and dear to our hearts with FairShare CSA Coalition facebook.com/events/1854052…