How Wisconsin cheese is striving (credibly) to be recognized as world-class and some sweet Wisconsin cheese plates, why Iowa’s Prairie Rose cheese works well in fondue, Kevin Kathman (Barbette, Pat’s Tap) is off to reinvent Jack’s (in the vein of Piccolo and / or Travail, apparently), the Well-Fed Guide to Life heads off to Tandoor, Jade Dragon is your go-to for pho in Fargo, and Dunn Brothers has released a seasonal Kona coffee.
Minneapolis-St. Paul and Upper Midwest Food Magazine // Feasting on the Bounty of the Upper Midwest