No-mayo potato salad, grass-fed mini burgers, crunchy swai with basil-goat cheese potato puree, curried pea soup, pickled rhubarb (etc.), white bean ragout, Italian sausage grill with gnocchi, leftover oatmeal pancakes, and cheddar chive buttermilk biscuits with extra creamy scrambled eggs.
Dara writes about traveling through time via dining, Perennial Plate goes back in time to cool, refreshing winter for an episode about hunting, Stub and Herb’s shifts its emphasis to local brews and kneecaps Fulton Beer pretty good for brewing across the state line (come on, Wisconsin is local… at Casanova’s on Sundays, anyway), Stephanie March picks her foodie favorites at the Fringe Festival, the case of the $20 watermelon, more than 40 craft beers are joining the horses at Canterbury Park for a Hops and Horses event Aug. 20, and Wisconsin cheese sells at a high price: $230 a pound.
