By Kristine Hansen | Photo courtesy Harbor House
Unless you’re living under a rock, you know that “Top Chef: Wisconsin” premiered this past March and wrapped up in July, with Danny Garcia, executive chef of New York City’s forthcoming Time and Tide restaurant, crowned as the winner. Milwaukee’s own Dan Jacobs of EsterEv and DanDan was one of two runners-up.
To celebrate Wisconsin’s time in the limelight, a new “Top Chef” trail created by Travel Wisconsin keeps up the hype as foodies flock here from other states, eager to stick a fork — or, as with frozen custard, a spoon — into what they saw on the 21st season of the reality television show where 16 “cheftestants” competed against one another in judge-assigned Quickfire Challenges and Elimination Challenges. Each of the episodes were inspired by Wisconsin food and beverages, including hops, fish boils, cheese and cranberries.
“We believe this will inspire people to visit the country’s producer-only farmers’ market [the Dane County Farmers’ Market] and enjoy our incredible culinary scene where Midwestern ingredients meet innovative techniques that provides an experience you can’t find anywhere else,” says Ellie Westman Chin, Destination Madison’s president and CEO. “‘Top Chef’ did a wonderful job showcasing the variety, abundance and high-quality food, restaurants and chefs in the Madison area. Many people mention ‘Top Chef’ as their reason to visit!”
Here are some of the spots on the new “Top Chef” Trail — and how they tied into the show.
MARVELOUS MILWAUKEE
In episode one, 16 chefs cooked soup, roasted chicken or stuffed pasta at Lupi & Iris — with James Beard Award- winning chef-owner Adam Siegel as a guest judge. Dishes riff on the French and Italian Rivieras, from sea bass to wood-grilled Dover sole.
Jacobs was the only Wisconsin chef. As owner of his two Milwaukee restaurants, he welcomed the chefs to his city over drinks at Blu, perched (indoors) on The Pfister Hotel’s 23rd floor.
Il Cervo was also featured, which is located in the glass-enclosed rooftop at The Trade, an Autograph Collection Hotel. Modern Italian cuisine here means pasta, steaks, tableside mozzarella pulling and fun sides like blistered shishito peppers.
In addition to Whole Foods shopping trips throughout the season, chefs scooped up ingredients at local spots like the Milwaukee Public Market in episode 12. Here, visitors can sample a number of food vendors on-site, or pick up items to whip up a meal at home.
The cheftestants also cooked at Harbor House, which juts out into Lake Michigan next to the Milwaukee Art Museum and Discovery World. Akin to Cape Cod, the fare here gives a nod to the ocean, serving up oysters, lobster rolls and crab cakes, with crisp white décor to match.
MEETING MADISON
Even if you’re not seated in Harvey House’s train car — as judges were in episode five — peek in there after you’ve enjoyed a minty Harvey Hopper (the restaurant’s take on a grasshopper) or sampled supper-club fare (including Lake Superior walleye and a relish tray) by co-owners Joe Papach and Shaina RobbinsPapach.
As a guest judge in episode two, Ahan’s chef-owner Jamie Brown-Soukaseume trekked to Milwaukee’s Miller Brewery Historic Miller Caves, a special event space located in the brewery. But we’re lucky to have Brown-Soukaseume’s Laotian restaurant on Willy Street — within closer reach.
Because L’Etoile is across from the Dane County Farmers’ Market, for a Quickfire Challenge in episode five, cheftestants ran over to the market, grabbed produce with a $100 budget, and cooked on L’Etoile’s restaurant’s rooftop. Executive chef and co-proprietor Tory Miller was one of the judges.
OTHER WISCO SPOTS
In addition to Madison and Milwaukee, the recent “Top Chef” season shone a spotlight on other regions of Wisconsin that any serious foodie will want to visit.
DOOR COUNTY
Don’t listen to Jacobs: fish boils rock. (While he disliked the challenge, he recovered with a red curry and coconut fish boil when the crew filmed in South Milwaukee, along Lake Michigan.) Experience a true fish boil at The Old Post Office Restaurant in Ephraim (above), and The White Gull Inn and Pelletier’s, both in Fish Creek.
BAYFIELD
In episode nine, filmed in Milwaukee, Miijim chef-owner Bryce Stevenson, a member of the Red Cliff Band of Lake Superior Chippewa, served as a guest judge, representing his year-old Madeline Island restaurant. Dinners feature elk, rabbit, chaga and mushrooms — paired with French wines.
WISCONSIN RAPIDS
Rochelle Hoffman, owner of Dempze Cranberry Farm, judged alongside Stevenson in episode nine. Her family’s century-old cranberry farm is on its fifth generation. Drop by for a wagon tour, farm dinner or on Oct. 19 and 20 — step into a cranberry bog.
