A “meaty” film premiere, a cookbook signing, a wild game dinner, and more
Madison’s Underground Kitchen is out of commission for now.
In this week’s Food & Drink: Madison’s Nostrano and Underground Food Collective, Key Ingredient bourbon, recent openings, alfresco dining, and more
Every time Garin Fons dreams up a new piece of meat to cure, stuff, or process—say, nduja or goat bacon or pistachio- studded mortadella—he sends the ingredient list and the processing notes to Wisconsin state meat inspectors and waits for the go- ahead. If they don’t like something about one of these formulations—say, too many […]
Madison’s Underground Food Collective returns to town for another dinner featuring heritage pork from pastured Red Wattles.