This rich Madison tradition features the season’s finest fresh produce, locally raised meats, and offers cheeses from the area’s most talented cheese makers.

Madison Originals chefs offer their favorite seasonal recipes along with accompanying video instruction or other fun, seasonal food demo.

Dane’s County Farmer’s Market Newsletter

August 27, 2011 – featuring recipes from Fit Fresh Cuisine

August 13,  2011 – featuring Cherries Jubilee from The Edgewater

Madison Originals on YouTube

Fit Fresh Cuisine: Grilled Summer Salad & Watermelon Sorbet with Chef Curtis Mitchell

The Edgewater: Cherries Jubliee with fresh cherries with Hasan Ozdemir, Maitre D’ Hotel of The Edgewater

Cilantro: Preparing a Watercress Salad

Flavors Ticket Update: Online purchases for Flavors of Madison tickets are now closed. There are only a few tickets available for Flavors of Madison, which can be purchased at The Edgewater Hotel front desk with Visa or Mastercard. You may pick-up tickets at the “Will Call” table in the lobby at 4:45pm. Ticket Info: $35 per person. Call:(608) 661-6590

A Madison Originals event to introduce over twenty of our 47 member restaurant signature dishes and the importance of dining local in your community.

The FOOD Event – Sunday, April 29th
At the Edgewater’s Admiralty Ballroom. 20+ restaurant members & many associate members will be offering generous sized samples of their signature menu items. This is your chance to indulge yourself with the many wonderful & diverse “Flavors of Madison”! Guests will enjoy live entertainment in the ballroom & in the dining room. There will be door prizes all night including merchandise & gift certificates throughout the event.

Entertainment: Jazz Singer, Gerri DiMaggio in the Cove and Bluegrass by the Briarpickers in the ballroom

Flavors of Madison Originals participating:

Admiralty Room at the Edgewater
Blue Marlin
Bonfyre American Grille
Brasserie V
Bunky’s Cafe
Captain Bill’s
Cilantro Bar and Grill
Daisy Cafe & Cupcakery
Essen Haus
Hawk’s Bar & Grill
Imperial Garden West
Liliana’s Restaurant
Lombardino’s Italian Restaurant
Mariner’s Inn
Nau-Ti-Gal
Old Feed Mill
Porta Bella Restaurant
Sprecher’s Restaurant and Pub
The Roman Candle
The Tipsy Cow
The Wonder Bar

Ticket Info: $35 per person. Tickets can also be purchased at the front desk of the Edgewater hotel. For Ticket & Event Information Call: (608) 661-6590. Please note: Alcohol will be available, which makes this a 21 and older event, minors are welcome with supervision of a parent or guardian with same price ticket.

With your $35 Ticket purchase to Flavors of Madison, you will also have the chance to WIN amazing prizes.

Raffle Prizes from our Members (and the list continues to grow):
Daisy Café & Cupcakery
Brasserie V
The Roman Candle
Cilantro
Kessenich’s
Bonfyre
Porta Bella
The Old Feed Mill
Liliana’s
Sprecher’s
Restaurant Muramoto
Smoky’s
The Edgewater
Frank Liquor
Madison Magazine
Hawks Bar & Grill
R.E. Golden Produce
The Old Fashioned
Nitty Gritty

A list of restaurants will be posted in mid-January along with more event details. For more information please email info@madisonoriginals.com or call 608-661-6590.

• Blue Marlin
• Brasserie V
• Bunky’s
• Captain Bill’s
• Cilantro
• Creamery Cafe
• Delaney’s
• Edgewater
• Essen Haus
• Hawk’s
• Ian’s Pizza
• Imperial Garden
• jacs
• Lombardino’s
• Mariner’s Inn
• Nau-Ti-Gal
• The Old Feed Mill
• Quivey’s Grove
• The Roman Candle
• Wonder Bar

The fine print: Minimum purchase of $25 required, may not be applied to tax or gratuity, or applied to other offers. Redeemable only once and must be relinquished to server. Dine-in only, limit one coaster gift card per table. Valid throughout 2012.

Leafy Greens is May’s ingredient. Visit one or all of the restaurants, then log on to post your comments.

Admiralty Room at the Edgewater
Classic Caesar Salad prepared tableside at The Admiralty Dining Room in The Edgewater Hotel. Romaine greens, fresh shaved parmesan cheese, red wine vinegar, coddled egg, fresh garlic, anchovies,
olive oil, herb-toasted croutons all prepared at your table just for you!
$10 Served on our dinner menu nightly.
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Brasserie V
Mustard Greens sautéed with lemon and garlic.
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Essen Haus
Grilled Portabella with Spinach. A grilled Portabella mushroom with red pepper, garlic and spinach marinated in a Balsamic vinaigrette and served on your choice of a Kaiser or pretzel roll.

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Ian’s Pizza by the Slice
Our featured product will be the Florentine Pizza, which features diced tomatoes, feta cheese, and locally-sourced spinach.

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In collaboration of our attendance at The Isthmus Green Day Event on Saturday, April 16th at The Monona Terrace Convention Center in downtown Madison, participating members will present a Chef’s choice item that is “green” (mostly locally sourced) in their restaurants. Visit one of all of the restaurants participating, then log in to post your comments and rate the dish… 1 to 5 fork votes!

If you plan to attend Green Day….stop by our booth for a chance to win a gift certificate good at over 40 member restaurants or see three of our Chef’s providing demonstrations on the main stage from 3:30-5:00 PM.

Blue Marlin:
Grilled Rushing Waters Rainbow Trout- Parsnips, green lentils, arugula, roasted garlic & thyme veloute

Brasserie V
Grilled Asparagus with Prosciutto di Parma, Shaved Almonds, Hook’s Sweet Constantine and Truffle Oil, $8
Edgewater (PHOTO attached):
EDGEWATER’S STUFFED FRENCH TOAST

Grilled custard-dipped thick toast stuffed with Cranberry-Cream Cheese filling and Anderson’s Pure Maple Syrup.

Eggs, Cranberries, Cheese and Syrup all purveyed locally.

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Captain Bill’s:
Asparagus Risotto with Asparagus broth and Provencial herb- grilled shrimp

Quivey’s Grove
Romaine & Blue
Chopped romaine with Roth Kase Buttermilk Blue Cheese dressing, thick Nueske bacon lardons, and crispy onion straws.

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Lombardinos:
Asparagus Alla Milanese

This is a dish that rings in the spring season in Northern Italy’s largest city, Milan. It
is a popular dish at Lombardino’s. Wisconsin produces great asparagus and we get
delicious organic eggs from New Century Farms that make this dish very special.
The egg yolk, extra virgin olive oil and cheese meld into a rich sauce that is simple to
prepare. We serve it as an antipasti but it makes a wonderful warm breakfast, lunch or
dinner.

Serves 6

1 ½ # farmer’s market asparagus
1 clove of garlic, thinly sliced
1 shallot, minced
¼ cup olive oil
1 Tblsp. white wine
6 organic eggs (as fresh as possible)
½ cup Parmigiano-Reggiano
Salt & pepper to taste
Extra virgin olive oil to garnish

Cut the woody bottoms from the asparagus and peel the stems. Over medium high
heat, sauté the asparagus in 2 tablespoons olive oil. After one minute, add the shallots
and garlic. Continue to cook an additional minute then deglaze with wine and season
with salt & pepper. The asparagus at this point is ready to go onto warmed plates. In
a separate pan over medium heat fry the eggs sunny side up with the remaining olive
oil; the yolk should be slightly runny. Serve one egg per person set over the asparagus.
Garnish with a drizzle of raw extra virgin olive oil, a good sprinkling of Parmigiano-
Reggiano and freshly ground black pepper.

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Old Feed Mill
Here is the Old Feed Mill’s dish of the month: House smoked, dry rubbed BBQ ribs

The recipe for the dry rub is:

2 C. Brown Sugar
1 1/2 T. Corriander
1 1/2 T. Cumin
1 T. Onion Powder
1 T. Garlic Powder
3 Ea. Chipotle Pepper
1 T. Adobo Sauce

Puree Chipotle, and Adobo sauce. Mix with dry ingredients. Rub into ribs liberally. Carmelize at high temp, then cook on low temp (off of main heat) until ribs are tender. Lather with your favorite BBQ sauce, we make ours in house and it is available at the Mill.

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The Roman Candle (all three locations)
The Roman Candle Pizzeria will be featuring the “Pestoral” pizza. The Pestoral is made with house made pesto with basil from Renascence Farm, Roma tomatoes, kalamata olives, roasted red peppers, and a combination of our house blend and feta cheeses.

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“John traded timber from his property for stones from the hillside across the road to build the stone house. You can still see a path where the excavation in the quarry leaves off,” says Craig Kuenning, co-owner of Quivey’s Grove. In 1876, Mann sold the property to J.C. Latham who later sold it to Hal Huddlestone. In 1948, William Waskow purchased the property. “He lived here until 1979, raising dogs in an attached kennel, and horses in the stable,” Craig explains.

Fitchburg’s first inn, Quivey’s Inn, owned by John Quivey, was enjoying its heyday when the Mann estate was built. Inspired by the historic inn as well as their restaurant’s location, nestled in a black walnut grove, Joe Garton and his wife, Deirdre, chose the name “Quivey’s Grove” when they opened the restaurant in 1979.

There are several reasons for Quivey’s Grove’s longstanding success. Authenticity comes to mind immediately when you enter the Stable or Stone House. Nothing is contrived. The original buildings are still filled with old-fashioned country charm, and remain unchanged except for small additions and improvements. The entryway and main bar room were added on to the original stone stable in 1989. The 20-inch-thick stone walls and the structural hand-hewn beams on the first floor of the Stable are original. Lights are handcrafted reproductions of early 19th century Yankee fixtures. The stairs are newly built, and the tables, some made from old wagon wheels, were crafted by Wisconsin woodworkers. Both buildings are listed on the National Register of Historic Places.

Dining in the Stone House imparts a sense that families once lived there. In fact, occasionally a guest who once called it “home” mentions they are dining in a room that was their former bedroom. Six rooms are individually decorated and named to fit their décors such as “Grandmother’s Garden” or the “Valentine Room,” and they make cozy dining spaces. The unstained hemlock floors, as well as the walnut newel post and banister, are original. The kitchen entrance and bathrooms are new. This year, a small patio was added in front of the Stone House. Equipped with teak tables, the patio can accommodate a small private party.

“What really makes this restaurant work is the staff,” says Craig, who has been on board since the restaurant’s inception. “Chef Paul Hellenbrand and Lynn Larue, our hostess, have been here since day one. The staff is dedicated, and they make it function. We all love what we do, and we’re here for the long haul. We make sure Quivey’s stays in good shape, and we do most of the work ourselves, including refinishing the original floors in the Stable, and painting the buildings,” says Craig, who was part of the construction crew when Joe Garton and Deirdre transformed the property into a restaurant.Locate 2””

“The manager gave notice he was leaving after opening night,” recalls Craig, who at first worked in the kitchen as head chef, and after a year-and-a-half, was promoted to manager. He also helped build the tunnel in 1980, a reflection of the many hats he wears.

The authenticity of the old stone building is equaled by that of the food prepared and served. With the exception of some seasonal changes and occasional new culinary creations, the menu remains constant. “We make small changes in our traditional Stone House menu four or five times a year, making them lighter in the summer and more hearty in the winter. If it works, don’t mess with it,” says Craig.

While Craig keeps his eye on food trends, he also stays ahead of the curve. “We watch how items come and go, but we don’t jump on trends. It’s slow and steady. For example, muffins are all the rage, but we’ve had them here for years. Braised Lamb shanks are a hot item today. We’ve always had them,” Craig smiles.

Quivey’s kitchen crew has mastered the art of creating interesting flavors and integrating time-tested classic tastes and combinations. The Stone House menu states, “Preparing the wholesome food of our forebears requires sweet butter, fresh potatoes, and heavy cream.” That is another reason diners return again and again. “Our time-tested recipes have worked and always will,” says Craig.

The Stone House menu offers fine dining with six appetizers, including longtime favorite “Madison Mushrooms,” mushrooms stuffed with ham, and served with Madeira cream sauce. There are nine main course choices, all named for famous individuals or events with Wisconsin connections. A particular favorite, Popover Glover, features a popover filled with chicken and fresh mushrooms in a cream sauce served over rice.

The Stable Grill offers more casual dining with separate lunch and dinner menus, including a good variety of salads and sandwiches as well as several entrées. Paddock picnics are designed for guests who want to enjoy Quivey’s beautiful grassy outdoor area. “It’s great for families. There are games in the yard; croquet, washer toss, and Bocce ball. The kids can run around, parents can relax,” says Craig.

Dinner Baskets (with baby back ribs, crispy fried chicken, chicken and ribs, fresh lake perch, and fresh whitefish), chicken or salmon salad, and sandwich baskets (including the Fitchburger, grilled portabella mushrooms, perch, barbecue pork, grilled chicken breast, and bratwurst) comprise some of the Paddock Picnics menu. The Paddock is open for dining Monday through Thursday. On Friday, there’s a fish fry in the Stable Grill as well as an Outdoor Bar and Fish Fry in the Paddock.

Save room for dessert! There are always four choices including a seasonal fruit crisp or cobbler, turtle pie made with Bavarian chocolate cream over caramel and pecans, and chocolate steamed pudding, a traditional English rich cake served with Craig’s grandmother’s family-favorite sauce. “Our turtle pie has been our signature dessert, and we’ve been making it since we opened,” says Craig.

An impressive wine list and more than a dozen Wisconsin beer choices are among the “potent potables” to pair with your meal.

Quivey’s is a traditionally popular venue for wedding parties. “Joe had great foresight when he wrote the liquor license for the entire property,” says Craig. “That enables us to do weddings outside and to feature our Beer Fest in the fall. Nothing gives me more joy than seeing guests enjoying the ambience of our entireplace,” beams Craig. From the beginning, Craig has taken personal ownership in the restaurant, one more reason Quivey’s has remained so popular.

Blue Marlin: Pan Seared Sea Scallops with Sharp Cheddar Risotto, Pickled Green Beans, Cider Jus
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Brasserie V: Wisconsin Cheeseboard $16/$25

Your choice of three or five Wisconsin cheeses, accompanied with locally-made Potters Artisan Crackers and Madison Sourdough bread, mixed olives and toasted nuts

.
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Bunky’s Cafe:  ”Baked Cheese” appetizer….. it’s a Middle Eastern Akawi (acowee) cheese that we serve warm w/sauteed tomatoes and green peppers, and a side of warm garlic bread.

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Captain Bill’s: Shrimp and Crab Croquettes with Roelli Horseradish Cheddar cheese. Served with Spiced Creole Remoulade.

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Cilantro Bar and Grill: Queso fundido -melted cheese and a mix of roasted poblano strips onions and oregano, served with home made tortillas and pickled vegetables
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Liliana’s Restaurant: Hooks tilston and Nueskes stuffed chicken roulade with Fresh arugula salad, roasted sarvecchio crusted New potatoes with carr valley menage mornay.
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Old Feed Mill: Baked Macaroni and Cheese, made with Grand Cru Gruyere from Roth Kase, and Hooks 5 year Cheddar. All melded perfectly together with a garlic cream, bread crumbs atop, and baked.

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The Roman Candle (All Locations): Pizza with a twist, thick crust, garlic butter base, spinach, roma tomatoes and extra cheese cut into strips.

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The Admiralty Room at the Edgewater
Tableside prepared french chocolate crepe suzette “a delicate thin fresh batter crepe will be prepared at your table and filled with the finest cocoa blend of chocolate, and served with handmade ice cream”

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Blue Marlin
Chocolate Lava Cake with Peppermint Ice Cream

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Brasserie V
Chocolate Espresso Pot de Creme

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Bunky’s
Belgium 4 Layer Chocolate Cake

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Captain Bill’s
Seared Norwegian Salmon with a rich lobster mole featuring Mexican Chocolate, herbed masa cake and local vegetables.
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Cilantro Bar & Grill
Chocolate Pecan Pie
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Daisy Cafe & Cupcakery
Ginger Ganache Cupcake – A Ginger Cake with Cream Cheese Filling and Chocolate Ganache Frosting!

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Essen Haus
German Chocolate Cake — $4.25
Rich chocolate layered with a sweet pecan & coconut frosting & topped with chocolate drizzle. Yummy!

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Liliana’s  Restaurant
Flourless Chocolate Cake with Raspberry Whipped Cream and Chocolate Drizzle
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Old Feed Mill
Cubed Steak Chocolate Chili with bacon, and jalapenos.
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Quivey’s Grove
Chocolate Steamed Pudding with Ellie’s Moms Sauce. Very rich and moist cake, served with a vanilla cream sauce.


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Restaurant Muramoto
Sapporo’s Gelt: Housemade chocolate vodka, chocolate, and vanilla liqueurs, and a touch of cream

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The Roman Candle
Our Signiture Roman Candle Split made with Chocolate Shoppe Zanzibar Chocolate Ice Cream
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Rate the Farm to the Table Series Dishes:

Admiralty Room at The Edgewater
Pan seared Beef Tenderloin tips finished with a Cranberry Demi-glace & mushrooms (Lunch Special)

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Blue Marlin
Wisconsin Cranberry Tart with Chocolate Sauce and Cinnamon Whipped Cream

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Brasserie V
‘Cranberry Dessert’. Warm cranberry muffin with vanilla-butter sauce. Simple and effective.
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Bunky’s Cafe
Cranberry Chicken Sausage: If you’re looking for originality, you’ve found it!! We take this amazing cranberry chicken sausage, and combine it w/sundried tomatoes, broccoli and penne pasta…. Then toss it w/a savory spiced cream sauce!!

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Cranberry Almond Upside Down Cake (W/Orange Zest & Fresh AND dried Cranberries)

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Capitan Bill’s
Grilled Venison Tenderloin with a Wollersheim Port and cranberry sauce, horseradish whipped potatoes and local vegetables 24.99

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Essen Haus
Cranberry Apple Strudel – Homemade flaky buttery crust filled with warm Wisconsin cranberries and apple chunks baked to a golden brown. Topped with confectioners’ sugar and whipped cream.

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jacs Dining and Tap House
Harvest Salad $6 -Apple chips, dried cranberry, bleu cheese, red onion, walnut, mixed greens, apple cider vinaigrette, baguette.

Turkey Sandwich $10 – House-roasted turkey, provolone, romaine, red onion, pear, dried cranberry mayo, ciabatta.

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Liliana’s
Cranberry and Montrachet stuffed chicken breast with roasted butternut squash and truffled frisse.
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Old Feed Mill
Cranberry beef stew, with carrots and peas, served with garlic mashed potatoes.
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Restaurant Muramoto
“Monona Spray” Recipe: 2 oz. Shochu, 1.5 oz. Wisconsin cranberry puree/nectar and 1.5 oz. Mango puree/nectar

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Rate the Farm to the Table Series Dishes: